Nothing wakes up the flavor of a mild tasting squash like a little Sriracha yogurt and some Cilantro sauce! Yotam Ottolenghi, the king of vegetables, does it again with his creative combinations of flavors and spices.
The squash is nicely roasted with a cinnamon mixture basted on the outside.
A little Sriracha mixed with yogurt serves the base for this side dish. Everything is then topped with an herb paste of garlic and cilantro and the dish is finished off with some toasted pumpkin seeds for a little crunch. Delicata squash has a nice mild flavor and is one of the few types of squash where you can eat the skin. It is a smaller variety so it’s perfect to use when serving 2-4 people.
Served next to a crispy roast chicken, this side dish could complete your meal and would surely impress your guests!
Delicata Squash with Chile Yogurt and Cilantro Sauce
Serves 4
Ingredients
- 2 delicata squash
- 1 tsp ground cinnamon
- 6 tablespoons olive oil, separated
- 1 cup cilantro leaves, only thick stems removed
- 1 clove garlic, crushed
- 2 1/2 tablespoons pumpkin seeds
- 1 cup Greek yogurt
- 3/4 teaspoon Sriracha sauce
- kosher salt and freshly ground pepper
Directions
- Preheat the oven to 425°.
- Cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges 1″ thick leaving the skin on. In a large bowl, mix the cinnamon, 2 tablespoons of olive oil, 3/4 teaspoon salt and a good grind of pepper. Add the squash pieces and mix well so that the squash is evenly coated. Place the squash on a parchment covered sheet pan and roast for 20 minutes or until soft and starting to color on top. (The reason for the parchment is that the cinnamon mixture is dark and the sides of the squash wedges will darken too much if heated directly on the pan.) Remove from the oven and set aside to cool.
- To make the herb paste, place the cilantro, garlic, remaining 4 tablespoons olive oil and a generous pinch of salt in the bowl of a small food processor. Blitz to form a fine paste and set aside.
- Turn down the oven temperature to 350°. Lay the pumpkin seeds on a baking sheet and roast in the oven for 4-6 minutes, checking occasionally to ensure they don’t burn. The outer skin may pop open and the seeds will become light and crispy. Remove from the oven and allow to cool.
- When you are ready to serve, swirl the yogurt and Sriracha sauce together. Place a dollop of the yogurt mixture on a plate and smear it across. Lay the squash pieces over and drizzle with the cilantro sauce. Scatter the pumpkin seeds on top and garnish with extra cilantro leaves if desired.
(click here) for printable recipe