Squash with chilli yoghurt and coriander sauce
1 small butternut squash
1 tsp. ground cinnamon
90ml extra virgin olive oil
1 small garlic clove crushed
20gr pumpkin seeds
200gr Greek yoghurt
1½ tsp. Shriracha
Salt and pepper
Preheat the oven to 220°/200° fan.
Cut the squash lengthways, remove the seeds and slice into 2cm thick wedges leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of olive oil, salt and pepper. Mix well until the squash is evenly coated. Place on one or two baking trays, skin side down and roast for 35-40 minutes until soft and starting to colour on top. Remove and set aside to cool down.
To make the herb paste, place the coriander, garlic, 4 tablespoons of oil and a generous pinch of salt in a small processor and blitz to form a fine paste. You can also substitute the coriander with basil or even Thai basil.
Reduce the oven to 180° and lay the pumpkin seeds on the baking tray for 5-7 minutes. Remove and allow to cool.
When you are ready to serve, swirl together the yoghurt and Shriracha, lay the squash wedges on a platter, drizzle over with spicy yoghurt and then the herb paste. Scatter the toasted seeds on top and serve.
(by Y. Ottolenghi)