butternut squash with chile yogurt sauce

serves 4


  • 1 large butternut squash, about 3 lbs.

  • 1 tsp. ground cinnamon

  • 6 tablespoons olive oil

  • salt and freshly ground pepper, to taste

  • 1 1/2 cups cilantro leaves and stems, plus extra leaves for garnish

  • 1 small garlic clove, crushed

  • 2 1/2 tablespoons pepitas

  • 1 cup non-fat greek yogurt

  • 1 1/2 tsp. sriracha 


Preheat an oven to 425°F.

Cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges 3/4 inch wide and about 2 3/4 inches long, leaving the skin on. Place in a large bowl with the cinnamon, 2 Tbs. of the olive oil, 3/4 tsp. salt, and a good grind of pepper. Mix well so that the squash is evenly coated.

Arrange the squash, skin side down, in a single layer on 2 baking sheets and roast until soft and starting to color, 35 to 40 minutes. Remove from the oven and set aside.

To make the herb paste, combine the cilantro, garlic, the remaining 4 T olive oil and a generous pinch of salt in the bowl of a small food processor. Puree to form a fine paste and set aside.

Reduce the oven temperature to 350°F. Spread the pumpkin seeds on a baking sheet and roast in the oven until the outer skin pops open and the seeds become light and crispy, 6 to 8 minutes. Remove from the oven and set aside.

When you are ready to serve, swirl together the yogurt and sriracha sauce. Arrange the squash wedges on a platter and drizzle the spicy yogurt sauce and then the herb paste over the top (you can also swirl the yogurt sauce and herb paste together, if you like). Scatter the pumpkin seeds on top, followed by the extra cilantro leaves, and serve immediately. 

read original recipe here.