Ingrédients
Roasted Squash:
- medium to large butternut squash, peeled and chopped
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely minced
- 1/4 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon pepper
Lemon Yogurt Sauce:
- ¾ cup Greek plain yogurt
- 1-2 garlic cloves, minced
- 2 tablespoons pine nuts, toasted
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt (optional)
- ¼ teaspoon pepper
Garnishes: (optional)
- 1-2 tablespoons pine nuts
- 1-2 tablespoon fresh cilantro, roughly chopped
Directions
Preheat oven to 425°F.
Peel, deseed and chop squash into inch-wide cubes. Line a baking tray with parchment paper and set aside.
Add squash cubes in a mixing bowl and add minced garlic, salt, pepper and olive oil. Toss well using your hands or your favourite mixing spoon.
Place squash evenly on the parchment-covered baking tray and roast for 20-25 minutes. Switch your oven to the highest Broil setting for an additional 3-5 minutes, adding colour and crispiness.
For yogurt sauce: Add all ingredients to a food processor and blend until smooth. Set aside for 10 minutes to let the flavours develop.
To toast pine nuts: Add pine nuts (with no oil) to a stove-top pan and cook, stirring regularly, until an aroma develops, and the pine nuts are browning on both sides. Remove from heat.
To plate: Add the squash to a bowl or plate of your choosing and drizzle over yogurt sauce. Add a drizzle of olive oil, then sprinkle with toasted pine nuts and chopped cilantro. Enjoy!
Notes
- If you don’t overly love the flavour of pine nuts, you can leave out of the lemon yogurt sauce and just use as garnishing. It does add a beautiful, toasted flavour that compliments the warming squash.
