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
Scale
- 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.
