In the last few months, butternut squash have become something of a staple in my weekly shop. I can find a use for them in almost anything; soups, with quinoa, in vegan mac ‘n’ “cheese”, with sautéed or roasted veg, in risottos…. you can see that the squash is a favourite! Today I am sharing an Ottolenghi recipe of roasted butternut squash, with sweet spices, lime and chilli.
Ingredients -serves two
- One whole lime
- 2 tbsp olive oil
- 1 small butternut squash
- 1 tsp ground allspice (or use a mix of cinnamon, nutmeg, cloves or pepper)
- 3 tbsp Greek or natural yoghurt
- 1 tbsp Tahini (see my recipe here)
- 1 green chilli, thinly sliced
- Sea salt
Preheat the oven to 200’C/gas mark 7. Cut the butternut squash in half lengthways and remove the seeds. Cut across each of the two halves to make 1cm slices of squash. Mix the spices with the oil and brush over the slices of butternut squash. Sprinkle over some sea salt and roast in the oven for 15 minutes, or until tender. Leave to cool before peeling off the skin.
Whisk together the yoghurt, tahini and lime juice, with a pinch of salt. The sauce should be just pourable. Greek yoghurt may require loosening with water.
Serve the squash with the yogurt sauce drizzled over the top, and the chilli scattered on top. An option is to garnish with coriander. Serve with quinoa cooked in vegetable stock and cayenne pepper.