Roasted squash with chilli yoghurt & coriander sauce

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Roasted Squash with Chilli Yoghurt & Coriander Sauce is one of my all-time favourite recipes for squash and pumpkins. It’s an Ottolenghi classic from Plenty More—a book I absolutely love and reach for all the time. The dish is vibrant, a bit bold and somehow both comforting and fresh at the same time. Everything I want in a recipe, really.

Ingredients:

• 1 large butternut squash (around 1.5 kg)
• 1 tsp ground cinnamon
• Olive oil
• 50g coriander, leaves and stalks, plus extra leaves to garnish
• 1 small garlic clove
• 20g pumpkin seeds
• 200g Greek yoghurt
• 1½ tsp Sriracha (or another savoury chilli sauce)
• Salt and black pepper

1. Prep: Preheat the oven to 220°C and line a baking tray with baking parchment.
2. Roast the squash: Wash the squash and cut it in half lengthways & discard the seeds. Cut both halves into 2cm-thick wedges, about 5-7cm long, leaving the skin on. Place in a large bowl with the cinnamon, 2 TBSP of the olive oil, ¾ tsp of salt and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash on a baking tray (don’t crowd the tray & use 2 if necessary), skin side down and roast for 35–40 min, until soft and starting to colour on top. Remove from the oven and set aside to cool.
3. Make the herb paste: Pop the coriander, garlic, 4 TBSP of olive oil and a good pinch of salt into a small food processor or use a stick blender. Blitz into a smooth paste, then set aside.
4. Roast the pumpkin seeds: To roast the pumpkin seeds, toss them into a small dry frying pan and toast over medium heat. It only takes a few minutes, but keep a close eye—they can catch and burn quicker than you think.
5. Serve: Swirl together the yoghurt and Sriracha sauce. Lay the squash wedges on a platter, drizzle over the spicy yoghurt sauce and then the herb paste. Scatter the pumpkin seeds on top, followed by the extra coriander leaves and serve.

Notes:

• You can easily swap the butternut squash for other types of pumpkin—just keep in mind that roasting times might vary depending on how firm the flesh is. Some cook faster than others, so it’s worth keeping an eye on things in the oven to make sure they don’t go too soft.
• The herb sauce and the chilli yoghurt can be made ahead—just pop them in the fridge until you’re ready to use them.
• The roasted pumpkin seeds can be prepped in advance too—store them in an airtight container to keep them nice and crunchy.

Original recipe: “Plenty More” by Yotam Ottolenghi.

Love vegetarian food? Discover more recipes here.

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