Butternut Squash with Chile Yogurt Sauce
Servings 4 -6 Servings
Calories 207kcal
Ingredients
- 1 large Butternut Squash
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ tsp black pepper
- 2 Tbsp olive oil divided
For the Herb Paste:
- 3 oz cilantro leaves and stems
- 2 small garlic cloves crushed
- 4 Tbsp olive oil
- ⅛ tsp salt
- 3 Tbsp pumpkin seeds salted and toasted
For the Chile Sauce:
- 1 cup Greek yogurt
- 1 ½ tsp Sriracha or Sambal
Instructions
- Preheat oven to 425 degrees
- Cut the squash in half lengthwise, remove and discard the seeds and then cut into wedges 3/4 inch wide and about 2 3/4 inches long, leaving the skin on and placing the pieces on a baking sheet. Mix together cinnamon, salt, pepper and 2 Tbsp olive oil in a small bowl.
- Drizzle the oil mixture over the squash on a baking sheet and mix; making sure that the squash is evenly coated. Roast for 35-40 minutes until soft and starting to color on top. Remove from the oven and set aside to cool.
- To make the herb paste, place the cilantro, garlic, 4 Tbsp of olive oil, and the salt in the bowl of a small food processor. Process to a fine paste and set aside.
- When ready to serve, mix together the yogurt and Sriracha sauce. Plate with a swirl of the sauce on the plate topped with slices of squash, garnished with the herb paste and pumpkin seeds.
Nutrition
Calories: 207kcal | Carbohydrates: 5g | Protein: 3g | Fat: 21g