Squash with Chile Yogurt and Cilantro Sauce from "Plenty More"

It's mid-July but it feels like springtime in Chicago so I don't think it is inappropriate to feature a beautiful winter vegetable smack dab in the middle of summer. If I'm wearing a jacket, then butternut squash has a place on my table.

This is perhaps one of the simplest recipes featured in Plenty More (surprise - that book again).

Often paired with rich and comforting spices and flavors, Ottolenghi provides a refreshing take on the butternut squash. He let's the vegetable shine and become vibrant with the addition of fresh herbs and cool yogurt spiked with a touch of heat. By the way, adding sriracha to Greek yogurt is pretty darn fantastic...why didn't I think of that before?

Probably my favorite thing about this recipe is the fact that the butternut squash does not require peeling. I'd like to think I know my way around the kitchen and am relatively comfortable completing a variety of tasks. But peeling a butternut squash? My goodness that is stressful!! It doesn't just peel off with your standard vegetable peeler. And taking a sharp knife to the sides is satisfying only when you are able to scrape off a large strip at one time. But forget about it when you only manage to remove a small chunk at a time. Ah the frustration......

But this recipe had no frustration. None. Just a lovely learning that you can keep the skin on, and consume it, and it's great. Phew!

The only "work" with the butternut squash is cutting it in half! That requires a decent knife and some precision. I love the cleaver for that job. Scoop out the seeds and cut it into wedges and voila! you have prepped the squash.

I mentioned that this is a more "refreshing" and zesty take on butternut squash. Still, it retains some of the basic comforts of the traditional winter-preparation with a sprinkle of cinnamon atop each wedge. I put cinnamon on pretty much everything (within reason) so you will never see me complain about this. The wintry spice actually lends a deeper complexity and warmth to the dish.

This dish is perfect served warm(ish)/room temperature but is also delicious when cold. I think it's just pretty darn good in general. And easy!  Enjoy!

Squash with Chile Yogurt and Cilantro Sauce

p. 181 in Plenty More

serves four

Ingredients:

• 1 large butternut squash (3 lb/1.4 kg)
• 1 tsp ground cinnamon
• 6 tbsp/90 ml olive oil
• 1 3/4 oz/50 g cilantro, leaves and stems (about 22 sprigs), plus extra leaves for garnish
• 1 small clove garlic, crushed
• scant 2 1/2 tbsp/20 g pumpkin seeds
• 1 cup/200 g Greek yogurt
• 1 1/2 tsp Sriracha or another savory chile sauce
• salt and black pepper

Directions:

1. Preheat the oven to 425 F/220 C
2. Cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges 3/4-inch/2-cm wide and about 2 3/4-inches/7-cm long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, 3/4 teaspoon salt, and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash, skin side down, on 2 baking sheets and roast for 35 to 40 minutes, until soft and starting to color on top. Remove from the oven and set aside to cool.
3. To make the herb paste, place the cilantro, garlic, the remaining 4 tablespoons oil, and a generous pinch of salt in the bowl of a small food processor, blitz to form a fine paste, and set aside.
4. Turn down the oven temperature to 350 F/180 C. Lay the pumpkin seeds on a baking sheet and roast in the oven for 6 to 8 minutes. The outer skin will pop open and the seeds will become light and crispy. Remove from the oven and allow to cool.
5. When you are ready to serve, swirl together the yogurt and Sriracha sauce. Lay 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.