Squash with Chile Yogurt Cilantro Sauce
This recipe is perhaps the simplest in Yotam Ottolenghi’s cookbook Plenty More, yet the combination of spicy sriracha sauce, Greek yogurt and fresh cilantro gives it a great depth of flavor.
Ingredients
- 1 large butternut squash, about 3 lb. (1.5 kg)
- 1 tsp. ground cinnamon
- 6 Tbs. (3 fl. oz./90 ml) olive oil
- Salt and freshly ground pepper, to taste
- 1 1/2 cups (1 3/4 oz./50 g) cilantro leaves and stems, plus extra leaves for garnish
- 1 small garlic clove, crushed
- 2 1/2 Tbs. (3/4 oz./20 g) pumpkin seeds
- 1 cup (7 oz./200 g) Greek yogurt
- 1 1/2 tsp. sriracha or other savory chile sauce
Directions
Preheat an oven to 425°F (220°C).
Cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges 3/4 inch (2 cm) wide and about 2 3/4 inches (7 cm) long, leaving the skin on. Place in a large bowl with the cinnamon, 2 Tbs. of the olive oil, 3/4 tsp. salt, and a good grind of pepper. Mix well so that the squash is evenly coated.
Arrange the squash, skin side down, in a single layer on 2 baking sheets and roast until soft and starting to color, 35 to 40 minutes. Remove from the oven and set aside to cool.
To make the herb paste, combine the cilantro, garlic, the remaining 4 Tbs. (2 fl. oz./60 ml) olive oil and a generous pinch of salt in the bowl of a small food processer. Puree to form a fine paste and set aside.
Reduce the oven temperature to 350°F (180°C). Spread the pumpkin seeds on a baking sheet and roast in the oven until the outer skin pops open and the seeds become light and crispy, 6 to 8 minutes. Remove from the oven and let cool.
When you are ready to serve, swirl together the yogurt and sriracha sauce. Arrange the squash wedges on a platter and drizzle the spicy yogurt sauce and then the herb paste over the top (you can also swirl the yogurt sauce and herb paste together, if you like). Scatter the pumpkin seeds on top, followed by the extra cilantro leaves, and serve immediately. Serves 4.
Adapted from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi, by Yotam Ottolenghi (Ten Speed Press, 2014).