This Roasted Butternut Squash with Spicy Yogurt Sauce is a show-stopping side dish inspired by Mexican flavors. It’s topped with toasted pepitas, red pepper flakes, and fresh cilantro.
It’s easy to get stuck in a rut of pure comfort food during the fall and winter months, but we were determined to make something enticing — and fairly healthy — with one of the most popular vegetables this time of year, butternut squash.
The sweetness of the sliced butternut squash is contrasted with an addicting spicy green yogurt sauce. Then there’s the crunch of the toasted pepitas which add texture to the tender squash slices. It’s then finished off with a sprinkling of red pepper flakes and a handful of fresh cilantro.
It makes a great vegetable side dish to go with your weekly meals or holiday dinners, and it’s incredibly easy to make. If you need more vegetable dishes to go with your meals, you can also try our Gochujang Sweet Potatoes and Dukkah Roasted Carrots.
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Butternut Squash: You’ll want a relatively large sized squash so you can get a good amount of slices out of it. We’re only using the neck of the squash for this recipe, so you can set the base aside for another use.
- Mexican Oregano: If you can’t find any, the closest substitute is dried marjoram.
- Pepitas: These little green pumpkin seeds add so much dimension to this dish.
- Jalapeño: No need to remove the seeds since they’ll get blended with everything else. If you like things extra spicy, you can use a serrano instead.
- Red Pepper Flakes: We like to add a little extra spice on top, plus they add a nice pop of color.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Cut the butternut squash. Separate the base from the neck of the squash then cut the long piece in half lengthwise. Slice into thin half moons.
2. Season the squash. Place the squash slices in a large bowl with the olive oil and spices. Toss to evenly coat the squash.
3. Bake. Spread the squash slices out onto a lined baking sheet and bake for 25 minutes or until fork tender.
4. Make the spicy yogurt sauce. Using an immersion blender, blend all the ingredients for the yogurt sauce together until smooth.
5. Toast the pepitas. Add the pepitas to a small heated pan and toss occasionally for a few minutes. They should smell toasty and change color when done.
6. Add the toppings. Arrange the roasted butternut squash on a serving plate and top with the spicy yogurt sauce, toasted pepitas, red pepper flakes, and chopped cilantro.
Expert Tips
- Spread the squash out in a single layer on the pan. This ensures even baking, so try not to overlap the squash slices too much.
- Use the base of the squash in another recipe. Keep it for soups, stews, or freezing for smoothies.
- Use any leftover yogurt sauce as a salad dressing. We could put this stuff on just about anything, it’s so good. A southwest-style salad is perfect for this.
Serving Suggestions
This roasted butternut squash with spicy yogurt sauce makes a great side dish for roasted chicken, pork loin, or roast beef. For a vegetarian option, you can pair it alongside farro, brown rice, or quinoa.
If you made this Roasted Butternut Squash with Yogurt Sauce recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Roasted Butternut Squash with Spicy Yogurt Sauce and Toasted Pepitas
Equipment
- Immersion Blender
Ingredients
Butternut Squash
- 1 large butternut squash 3-4 lbs, peeled
- 2 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp Mexican oregano
- ½ tsp fine sea salt
- ½ tsp ground black pepper
Spicy Yogurt Sauce
- ½ cup (120 g) plain full-fat Greek yogurt
- ½ cup (10 g) cilantro packed
- 1 jalapeño stem removed, chopped
- 1 clove garlic
- 1 tbsp lime juice
- 1 tbsp extra-virgin olive oil
- 1 ½ tbsp water
- ¼ tsp fine sea salt
For Serving
- 2 tbsp pepitas
- Red pepper flakes
- Chopped cilantro
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cut the peeled squash in half where the base and the neck meet. Set the base aside and use for another dish.
- Take the long piece and cut off the stem. Cut in half lengthwise then place the halves cut side down and slice across into ¼-inch (0.6 cm) thick half moons.
- Add the slices to a large bowl with the olive oil and spices. Toss until well coated.
- Spread the slices out in a single layer onto the baking sheet (try not to overlap too much). Bake for 25 minutes or until fork tender.
- Meanwhile, add the ingredients for the yogurt sauce to a tall mixing cup and use an immersion blender to blend until smooth. Set aside.
- Heat a small pan over medium heat then add the pepitas. Toss occasionally until they smell toasty and change color, about 3-5 minutes.
- Arrange the butternut squash on a serving plate then drizzle on some of the yogurt sauce. Top with the toasted pepitas, red pepper flakes, and chopped cilantro.
Notes
- The recipe for the spicy yogurt sauce makes about 6 oz or just under 200 ml. Store any leftover sauce in an airtight container in the fridge.
- The squash should last 2-3 days in the fridge. After reheating it, top it with more fresh cilantro and yogurt sauce.
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