Another winner from Ottolenghi! The sweet squash, with spicy sriracha and herby yogurt – yummy!
Ingredients:
16 oz butternut squash, cubed
1 tsp cinnamon
6 Tbsp olive oil
1 c cilantro
1 clove garlic
1/4 c pumpkin seeds, toasted
1 c greek yogurt
Sriracha to taste
Salt and pepper
Preheat oven to 425.
Toss squash with cinnamon and 1 tbsp olive oil. Roast until slightly charred about 30 minutes.
Combine cilantro, garlic, 4 tbsp olive oil and yogurt in a food processor, pulse until smooth.
To serve drizzle yogurt sauce and Sriracha over roasted squash top with pumpkin seeds.
Serves 4.
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