Gastronomixs

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. 

Roasted butternutsquash with spices and yoghurt

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

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

1

tbsp

lime juice

 

 

coriander, fresh

 

 

Maldon salt

Preparation method

  • Heat the oven to 200oC.
  • Cut the butternut squash in half lengthways and remove the seeds and stringy pulp.
  • Cut the squash in slices approx. 1 cm thick.
  • Crush the cardamom pods, remove the black seeds, and grind finely in a mortar. The pods can be discarded.
  • Add the ground allspice and both types of oil.
  • Brush the squash slices with this spicy oil mixture.
  • Sprinkle with salt and roast the slices in the oven for approx. 15 minutes.
  • Leave the squash to cool and remove the skin. This could be done beforehand but is very easy to do once cooked.
  • Mix the Greek yoghurt, tahini, lime juice, and salt together to make a runny sauce. Add extra water if necessary.
  • Place the slices of butternut squash on a dish or plate and sprinkle with the yoghurt & sesame sauce just before serving.
  • Garnish with fresh coriander.

Serving suggestions

  • As a vegetarian salad. Serve with some roasted pumpkin seeds.
  • As part of a starter, e.g. with pan-fried tiger prawns.

Previous page