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Squash wedges with chilli yoghurt & coriander sauce and pesto freekeh this was …


Squash wedges with chilli yoghurt & coriander sauce and pesto freekeh 🌱 this was so delish & fresh and PROOF that plant based meals are not boring 😍

🌱 ottolenghi’s butternut squash wedges 🌱 serves 4
• one large butternut squash • tsp ground cinnamon • 80ml olive oil • 50g coriander, leaves and stalks, plus extra leaves to garnish • small garlic clove, crushed • pumpkin seeds or nuts • 200g Greek yoghurt • 1.5tsp Sriracha •

– preheat oven 220 degrees
– Cut the squash in half lengthways, remove and discard the seeds, and then cut into 2cm-thick wedges, about 7cm long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, ¾ teaspoon of salt and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash on two baking trays, skin side down, and roast for 35 – 40 minutes, until soft and starting to colour on top. Remove from the oven and set aside to cool
– make the herb paste, place the coriander, garlic, the remaining 4 tablespoons of oil and a generous pinch of salt in a small food processor, blitz to form a fine paste and set aside
– Reduce the oven temperature to 180°C. Lay the pumpkin seeds out on a baking tray and roast in the oven for 6- 8 minutes then set aside
– mix the yoghurt and sriracha together, place the butternut squash on a platter and top with the yoghurt, then the coriander sauce and then the pumpkin seeds 🎃

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