I first discovered Yotam Ottolenghi’s delicious Squash with Greek Yogurt and Herb sauce last year and have been hooked ever since. I know not everyone loves vegetables but you can really dress them up with sauces. The greek yogurt gives such a good texture and, being French, herbs are my favorite thing in the world. The original recipe calls for cilantro (which I highly recommend you try) but I use sage and a little bit of oregano. The sage gives it more flavor and goes wonderfully with the squash.
Butternut Squash with Greek Yogurt and Herb Sauce Recipe
1 butternut squash (3lb/1.5kg)
1 tsp. ground cinnamon
6 Tbsp (3 fl. oz./90 ml) of olive oil
Salt and freshly ground pepper, to taste
1 1/2 cups (1 3/4 oz./50 g) of sage and oregano
1 small garlic clove, crushed
1 cup (7 oz./200 g) Greek yogurt
1 1/2 tsp. sriracha or other chili sauce
Preheat the oven to 425°F (220°C).
Cut the squash in half lengthwise, remove the seeds and then cut into wedges or cubes- about 3/4 in (2 cm) wide and about 2 3/4 in (7 cm) long. Place in a large bowl with the cinnamon, 2 tbsp of the olive oil, 3/4 tsp of salt, and some pepper. Mix well.
Layout the squash on a baking sheet and roast for 35 to 40 min until it turns brown. Slide a knife in to see if it’s soft throughout.. Remove from the oven and set aside to cool.
Herb paste: Puree the sage, garlic, the remaining 4 tbsp (2 fl. oz./60 ml) of olive oil and a pinch of salt in a small food processor. Add the herb sauce to the Greek yogurt and put a few drops of sriracha.