Prep 20 mins
Cook 20 mins
Butternut squash is sliced thin, roasted snd served parfait-style with plain Greek yogurt. This recipe comes from The Spice Spoon blog and is being posted as per a request.
- 1 medium butternut squash, halved lengthwise peeled de-seeded and and sliced into 1/4 inch slices (they will look like half-moons)
- olive oil, for roasting
- 1⁄4 teaspoon ground turmeric (haldi)
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 3⁄4 cup Greek yogurt
- sea salt
- dried mint
- Preheat your oven to 400º F; line a baking sheet with parchment paper.
- Place the squash in a large bowl and give it a healthy drizzle of olive oil; toss to coat, then season with turmeric, coriander, cumin and tods again.
- Arrange squash on the prepared baking sheet and place in oven for 20 minutes; season with sea salt and let cool to room temperature, about 15 minutes.
- Spoon yogurt into individual glasses, then layer in squash slices. If you prefer, you can dollop the yogurt onto small plates and top with squash.
- Sprinkle with dried mint and drizzle with olive oil.
- Serve with pillowy bread like nan-e-barberi or pita bread.
This was tasty for DD1 (5 years old), DD2 (18 months) and I. Mind you, it was kind of messy with the turmeric but made the organic unhomoginised yogurt I used pretty. I used only the slender end of a large organic butternut squash so that all the slices were uniform and I served it in the traditional Afghan manner by slathering yogurt on a plate and topping with the rest. Served with a thin version of socca bread to be gluten free. Made for My Food Odyssey - Afghanistan