This delicious Ottolenghi recipe is an Autumn regular – as a main course it has won over even the most ardent meat eaters. The combination of the spicy yogurt sauce and the coriander paste is addictive. Serve with some couscous and broccoli.
- One large butternut squash (or other orange-fleshed squash or pumpkin)
- Cinnamon - 1 tsp
- Olive oil - 90ml
- Fresh coriander (leaves and stalks) - 50g
- Garlic - 1 small clove, crushed
- Pumpkin seeds - 20g
- Greek yogurt - 200g
- Sriracha chilli sauce (or other savoury hot chilli sauce) - 1.5 tsp
- Salt and black pepper
- Preheat oven to 220 C / 200 C Fan / Gas Mark 7.
- Cut squash in half, remove seeds, cut flesh into wedges about 2cm thick by 7cm long, leaving skin on. Place in large bowl with the cinnamon, 2 tbsp olive oil, ¾ tsp salt and a grind of pepper. Mix well so that squash is evenly coated. Place squash on baking tray (two trays if necessary), skin side down. Roast for 35-40 mins until soft and starting to colour. Remove from oven and let cool.
- Reduce oven temp to 180 C / 160 C Fan / Gas Mark 4. Lay the pumpkin seeds on a baking tray. Roast for 6-8 mins. Remove and cool.
- Put the coriander, garlic, 4 tbsp olive oil, generous pinch of salt in a small food processor. Blitz to a paste and set aside.
- When ready to serve, swirl together the yogurt and Sriracha sauce. Lay the squash on a platter, drizzle over the spicy yogurt and then the coriander paste. Scatter pumpkin seeds on top. Add extra coriander leaves and serve.