This recipe came from one of my many favorite food websites, Food 52. When I first tried it, Matt and I loved it so much that we made it continuously for a month straight for dinner! No kidding. The original recipe called for an extra step of adding sweet potatoes, but I felt like it was an overload of carbs to me so I left it out of this one.Read More
Just a few weeks ago, I was talking with a friend about how Matt and I need to incorporate more vegetables into our diet. So seriously, I think this might be my new favorite holiday vegetable dish. I was kind of skeptical at first because the flavors are so completely opposite of each other. The sweetness of the cinnamon, the herbal of the coriander, and the spicy yogurt all seem like an unlikely pair. I believe I'll be making this again to share with everyone this holiday season. This was well worth the length of time it took to prepare.
Is first saw this recipe in one of Ottolenghi's older books, Jerusalem, and it had been on my mind for a while. As expected, I made a few changes and additions to the original recipe in order to suit our palates.
Ottolenghi's Roast Squash With Chili Yogurt and Coriander Sauce
Ingredients: (Serves 4)
- 1 large butternut squash
- 1 teaspoons ground cinnamon
- 3/4 cup extra virgin olive oil
- Salt and black pepper
- 1 bunch coriander, leaves and stalks, plus extra leaves for garnish (see notes below)
- 2 garlic cloves, peeled and crushed
- 1/4 cup pumpkin seeds
- 1 cup greek yogurt (see notes below for dairy free option)
- 3 tablespoons sriracha (or other chili sauce)
1. Preheat the oven to 400 degrees. Cut the squash in half crosswise, remove and discard the seeds, then cut it – skin and all – into 3in-long and 3/4in-thick wedges. Put the squash in a large bowl and with the cinnamon, two tablespoons of olive oil. Sprinkle with salt and peper to taste. Using your hands, toss the squash until it's completely coated. Place squash skin side down in two glass oven-safe baking dishes. Roast for 25-30 minutes, until soft and starting to color. Remove and leave to cool.
2. Meanwhile, put the coriander, garlic, remaining oil and a generous pinch of salt in a small food processor and blitz to a fine paste.
3. Lower the oven temperature to 320 degrees. Lay the pumpkin seeds on baking sheet and roast for approximately 6-8 minutes. Remove and set aside. (Note: If you happened to have purchased pumpkin seeds that have already been salted and roasted, skip this step).
4. In a medium bowl, mix the yogurt and chili sauce. Add more chili sauce if needed.
5. Lay the cooked squash wedges on a platter, drizzle or dab over, the yogurt sauce and the the herb paste. Scatter the seeds on top, followed by a few coriander leaves, and serve.
Notes from Above. This author uses terms that may be unfamiliar with common household folks like myself. Below are the terms and the meanings of the ingredients:
Coriander: Coriander is another name for Cilantro. I used cilantro in this recipe and parsley leaves for the garnish.
Dairy Free Option: So Delicious Plain Greek Yogurt can be an alternative for the hard core paleo or dairy intolerant. I have not tried this recipe using a dairy free option. So you if will have to let me know how it turns out.
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