Who doesn’t love roasted squash? And how about we turn it up a notch? Roasted Squash with Chile Yogurt Sauce! That’s what I’m sayin’!
If you’re anything like I am, then it’s not unusual (whoa, suddenly hearing Tom Jones in my head)…not unusual for you to cube it, toss with a hefty splash of olive oil, add a generous pinch of kosher salt, a good grind of black pepper, then roast on high until sweet and caramelly and perfect. Nope, not unusual at all.
So I decided it was time to be unusual.
I hunted and hunted and hunted and found it!
Roasted Squash with Chile Yogurt Sauce. Mm-hmm.
I could not resist Yotam Ottolenghi’s enticing recipe in his popular cookbook, Plenty More.
I’m pretty certain I would not have thought of this combination on my own. No, I’m 100% certain I would not have come up with this. Man, I’m glad I can read.
This recipe, as Yotam states, is his simplest in the book; which, again, if you know anything about me, is an important ingredient in the recipes I share.
He also goes on to say that this is destined to become a favorite.
So…not only is Yotam an incredible chef, he is prophetic.
We love this dish. I mean LOVE.
Simply begin by tossing the squash with cinnamon, a little olive oil, salt, and pepper.
Next, place the squash on two baking sheets and roast for about 40 minutes.
Remove squash from the oven and set aside.
This is the first point in the recipe where you must demonstrate [major] self-control… DO NOT eat the squash when it comes out of the oven. Trust me, you’ll be glad you waited.
In the meantime, toast some pumpkin seeds, process fresh parsley with garlic, olive oil, and a bit more salt; and in a separate bowl, mix Greek yogurt with Sriracha.
When you’re ready to serve, place the squash wedges on a platter, drizzle with the spicy yogurt and herb paste, then top with your crunchy pumpkin seeds.
Feel free to serve it with a little extra chopped herb.
Serve warm, and get ready to be transported.
I made one slight modification in the recipe – I switched out the cilantro for parsley. (If you’re a cilantro fan, feel free to switch it back.)
This dish takes the best of fall flavors, and cranks it up to a level that can only be described as sublime.
I promise you it is beyond pleasing. I’m not kidding. We’re talking sweet roasted butternut squash, Greek yogurt, Sriracha, fresh garlic, fresh parsley, olive oil, and toasted pumpkin seeds.
Are you kidding me, Yotam?!
He’s not kidding.
This is worth your time, my friends!
Buon Appetito!
MORE SQUASH RECIPES:
Butternut Squash Stuffed Shells with Brown Butter & Sage
Autumn Crostini with Butternut Squash & Spiced Pecans
Roasted Delicata Squash with Brown Sugar & Onions
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Roasted Squash with Chile Yogurt Sauce
- Category: Side-Dish
Description
Who doesn’t love roasted squash? And how about we turn it up a notch? Roasted Squash with Chile Yogurt Sauce! That’s what I’m sayin’!
Ingredients
- 1 large Butternut Squash
- 1 tsp cinnamon
- 6 Tbsp. olive oil, divided
- salt and pepper to taste
- 1 bunch flat-leaf Italian parsley (roughly 25 stalks)
- 1 small garlic clove, crushed
- 3 Tbsp. pumpkin seeds
- 1/2 cup Greek yogurt
- 1 1/2 tsp. Sriracha sauce (or more, depending on your taste for heat!)
Instructions
- Preheat oven to 425 degrees.
- Cut the squash in half lengthwise.
- Remove and discard the seeds.
- Cut into wedges about 1 inch wide by 3 inches long, leaving the skin on.
- Place in a large bowl with cinnamon, 2 Tbsp. olive oil, 3/4 tsp. salt, and a good grind of black pepper.
- Mix well.
- Place the squash on two baking sheets and roast for 35 to 40 minutes, until soft and starting to brown on top.
- Remove from oven and set aside.
- Next, place the parsley, garlic, 4 Tbsp. olive oil, and a generous pinch of salt in the bowl of a food processor, pulse to form a fine paste.
- Set aside.
- Turn down the oven temperature to 350 degrees.
- Roast pumpkin seeds for 6 to 8 minutes until the seeds are light and crispy.
- Remove from oven and let cool.
- When ready to serve, combine yogurt with Sriracha sauce.
- Place squash wedges on a platter, then combine the spicy yogurt sauce with the herb paste, and drizzle over top.
- Scatter pumpkin seeds on top, followed by more parsley leaves.
- Serve.
This post was originally published here November 12, 2014. The recipe remains the same but I’ve updated the photographs and text.
Ciao!
Looks so good, Annie! Love the roasted squash. And that sauce! I wouldn’t be able to stop! Perfect fall flavors 🙂
Hard to resist, for sure!! Thanks, Katherine!
The flavors are so unique, I can’t wait to try this, (and this is the second time I’ve come across this book in a week – time to read it)!
This book is such a visual masterpiece, let alone his recipes…you will enjoy it! Thanks Kari!
Uhhh-MAZING!! This would be my favourite ever dish if I could actually make it just like you!
Yum 🙂 Pinning!
Make it, friend! You’ll be so glad you did!! Thanks Tash!
I’ve actually never had roasted squash before. I need to give it a try you make it look so delicious. The chile yogurt sauce you made also looks amazing on this!
Please…if you do nothing else this weekend…make yourself some roasted squash! You’ll be very happy!! Thanks Kelley!
Totally agree, roasted squash is the best! And this looks awesome. I really like that chile yogurt sauce!
It’s one of the many things I look most forward to in the fall…roasted squash! Mmm! Thanks Katrina!
Yottam Ottolenghi is such a veggie master! I don’t have his cookbooks but have seen his recipes on the internet, of course. I love drizzling spiced Greek yogurt over veggies with seeds — it’s so delicious, and this flavor combination sounds incredible, Annie. Pinned!
Oh my…that Sriracha in the Greek yogurt is incredible! Am I the last to know about this?? Really a delicious dish! Thanks Marcie!
You are the Queen of making simple to make dishes look spectacular! These squash look scrumptious and super easy! Pinned!
From the lady who has me drooling over her pictures! Thank you dear!! Having so much fun!!
Ottolenghi is a vegetable genius! Somehow I missed this in Plenty More, but I’ll definitely be making it this weekend! Love that spiced up sauce.
He certainly is! Page 181…Squash with Chile Yogurt & Cilantro Sauce…you will love it!
This looks so delicious! I guarantee I would probably eat a few right out of the oven…I love squash with cinnamon too much 🙂
Hahah! It is very hard to resist! Thanks Kathleen!
Oh what beautiful presentation! 🙂
Thanks Nicole!!
Mmm these look beautiful and very Fall. I like how you used Sriracha on the squash – one of my favorite sauces!
Thank you Sarah! I know…it really enhanced the flavor of the squash!
Annie I just picked up Yotam’s new cookbook too, so this is a definite try. Looks amazing and as I live in San Diego, cilantro is always on the menu in our house. You’re photographs are beautiful.
Hi Kevin, Oh my goodness, aren’t his books beautiful? Thank you so much for your kind words! Enjoy the dish!!
Oh Annie, I can’t get enough of roasted squash lately and am absolutely drooling over that entire pan! It looks gorgeous and that chili yogurt sauce sounds amazing! Love the flavors of this and can’t wait to try it – pinning!
Ya know…I think I could eat it everyday! Roasted squash gives me butterflies!! I think you’re really going to like it! Thanks Kelly!
Wow, I love how this looks! The combination of sweet caramelized squash and spicy yogurt sauce – perfect!
The sweet cinnamon-y warmth of the squash coupled with the spicy kick of the yogurt and the brightness of the herb mixture is a winning combination! Thanks Stacey!
I just recently tried roasted squash within the last year and I love it! Your version with the yogurt sauce sounds incredible, Annie! What a great way to jazz up this side dish!
That’s a perfect description…jazzed up! But really…how wrong can you go with roasted squash? Not possible! Thanks Gayle!
I’m so intrigued by this. I have all of the ingredients, except for the pumpkin seeds, but I’m thinking I could use sunflower seeds instead. I love your enthusiasm for this dish and trust that if you say I need to try this, then I must!
Sunflower seeds will work! And Andrea…you must try this! The flavors are so surprising and so scrumptious. Please let me know what you think…I’ll be very curious! Thanks dear!
How pretty is this dish?! Love the addition of cinnamon, the recipe sounds scrumptious!
Thank you Christina!
I laughed out loud when you said you wouldn’t have thought of this recipe on your own. As me for, not in a million years would I have thought of it! So unique. And you nailed it, roasted squash is the best!!! The the chile yogurt sauce? So creative. Glad you tried it first because honestly, if I saw this in a mag or wherever, I would never have the confidence to try it on my own. Looks so yummy.
Hahaha! You know what…it’s not typical for me to make a recipe with such seemingly opposing flavors [either] but that’s exactly what I was looking for and so glad I did!! I’ll be more open to trying new things now! Thanks Laura! 🙂