Roasted Butternut Squash with Spicy Yogurt Sauce and Toasted Pepitas
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.
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.
Nutrition
Calories: 237kcal | Carbohydrates: 27g | Protein: 7g | Fat: 14g | Sodium: 466mg | Fiber: 5g | Sugar: 6g
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