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Roasted butternutsquash with spices and yoghurt

This preparation method originates from North Africa but you can vary it as much as you want. By changing the way the ingredients are chopped, this special salad becomes an ideal dish to be served in restaurants. 

Recipe makes 1050 grams.

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Allergens and dietary requirements

  • Sesame seed
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

1
butternut squash, about 900 g
1
tbsp
cardamom pods
1
tsp
ground allspice
1
tbsp
olive oil
1
tbsp
sesame oil
100
g
Greek yoghurt
30
g
tahini (sesame seed paste)
1
tbsp
lime juice
as needed
coriander
as needed
Maldon salt

Scale recipe

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