Squash With Chili Yogurt And Cilantro Sauce – a delicious recipe with butternut squash, cinnamon, olive oil, salt, cilantro, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 425. line two baking sheets with foil.
2
Cut the 3 pound squash in half lengthwise and scoop out innards. Cut the squash into wedges 3/4 inch wide and about 2 3/4 inches in length, leaving the skin on.
3
In a large bowl mix the 1 tsp cinnamon, 2 T oil with some salt and pepper and toss the squash to coat.
4
Place the squash, skin sides down on the baking sheets and roast 25 to 40 minutes. Remove from the oven and let cool. Reduce the oven temp to 350.
5
Herb Paste: combine the 1.75 ounces cilantro, 4 T olive oil and salt in a food processor and pulse.
6
Spread the 2.5 T pumpkin seeds on a baking sheet and roast in a 350 oven for 6 to 8 minutes. Let cool
7
Yogurt Sauce: swirl together the 1.5 t Sriracha and the 1 cup yogurt.
8
To Serve: remove the skins from the squash. Lay the squash on a large platter and drizzle with the yogurt sauce, then the herb paste. Sprinkle with roasted pepitas and additional cilantro if desired.
1592
kcal
Calories
173
g
Fat
9
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large butternut squash (3 pounds), 1 tsp cinnamon, 6 T olive oil, salt, pepper, and more.
Yes, Squash With Chili Yogurt And Cilantro Sauce falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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