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Cool & Hot Butternut Squash
adapted from Plenty More by Yotam Ottolenghi (one of the best cookbooks ever)
This butternut squash is mind-blowing in both deliciousness and simplicity....and yes, between the chile yogurt sauce and the herby cilantro paste, it is both cool and hot. Just like you!
4 servings
Ingredients
1 large butternut squash
1 teaspoon ground cinnamon
6 tablespoons olive oil
1 3/4 ounces cilantro, leaves and stems, plus extra leaves for garnish
1 small clove garlic, crushed
2 1/2 tablespoons almonds, roughly chopped
1 cup Greek yogurt
1 1/2 teaspoons Sriracha or another savory chile sauce
Salt and black pepper
Preparation
Heat the oven to 425º F.
Wash the squash skin well, cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, 3/4 teaspoon salt, and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash, skin side down if possible, on a baking sheet and roast for 35 to 40 minutes, until soft and starting to color on top. (If they topple over and don't stay skin side down, don't worry.) Remove from the oven and set aside to cool.
To make the herb paste, place the cilantro, garlic, the remaining 4 tablespoons oil, and a generous pinch of salt in the bowl of a food processor, blitz to form a fine paste, and set aside.
Toast the almonds in a hot saute pan til they get a little color and you start to smell their oils release. Watch the pan....they burn easily.
When you are ready to serve, swirl together the yogurt and Sriracha sauce. Lay the squash wedges on a platter and dollop or 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 toasted almonds on top, followed by the extra cilantro leaves, and serve.
adapted from Plenty More by Yotam Ottolenghi (one of the best cookbooks ever)
This butternut squash is mind-blowing in both deliciousness and simplicity....and yes, between the chile yogurt sauce and the herby cilantro paste, it is both cool and hot. Just like you!
4 servings
Ingredients
1 large butternut squash
1 teaspoon ground cinnamon
6 tablespoons olive oil
1 3/4 ounces cilantro, leaves and stems, plus extra leaves for garnish
1 small clove garlic, crushed
2 1/2 tablespoons almonds, roughly chopped
1 cup Greek yogurt
1 1/2 teaspoons Sriracha or another savory chile sauce
Salt and black pepper
Preparation
Heat the oven to 425º F.
Wash the squash skin well, cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, 3/4 teaspoon salt, and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash, skin side down if possible, on a baking sheet and roast for 35 to 40 minutes, until soft and starting to color on top. (If they topple over and don't stay skin side down, don't worry.) Remove from the oven and set aside to cool.
To make the herb paste, place the cilantro, garlic, the remaining 4 tablespoons oil, and a generous pinch of salt in the bowl of a food processor, blitz to form a fine paste, and set aside.
Toast the almonds in a hot saute pan til they get a little color and you start to smell their oils release. Watch the pan....they burn easily.
When you are ready to serve, swirl together the yogurt and Sriracha sauce. Lay the squash wedges on a platter and dollop or 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 toasted almonds on top, followed by the extra cilantro leaves, and serve.
