Squash With Chili Yoghurt Sauce

Name: Squash With Chili Yoghurt Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 1 large butternut squash (3 pounds); 1 teaspoon ground cinnamon; 6 tablespoons olive oil; kosher salt, to taste; fresh ground black pepper, to taste; 1 3/4 ounces cilantro, leaves and stems, plus more leaves for garnish; 1 small garlic clove, crushed; 2 1/2 tablespoons hulled pumpkin seeds; 1 cup plain Greek yogurt; 1 1/2 teaspoons chili sauce, such as Sriracha

Submitted by h.orlando

"from Yotam Ottolenghi's "Plenty More" - Sweet chili sauce has been making its way into dressings and dipping sauces for a while, but the rise in demand for hot, savory Sriracha sauce -- originating in eastern Thailand and made from sun-ripened chili peppers and garlic, ground into a smooth paste -- points to an increasing desire for the hot stuff. Mixing Sriracha with Greek yogurt and drizzling it over a dish like this is a fast-track way to reach a sweet-sharp depth of flavor. The fresh herb paste brings in another layer of freshness, along with a visual "wow.""

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Ready In:: 55mins
Ingredients:: 10
Serves:: 4-6

ingredients

1 large butternut squash (3 pounds)
1 teaspoon ground cinnamon
6 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
1 ³⁄₄ ounces cilantro, leaves and stems, plus more leaves for garnish
1 small garlic clove, crushed
2 ¹⁄₂ tablespoons hulled pumpkin seeds
1 cup plain Greek yogurt
1 ¹⁄₂ teaspoons chili sauce, such as Sriracha

directions

Position racks in the upper and lower thirds of the oven; preheat to 425 degrees. Have two rimmed baking sheets at hand.
Cut the squash in half lengthwise. Discard the seeds, then cut the flesh into wedges 3/4 inch wide and about 2 3/4 inches long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the oil, 3/4 teaspoon of salt and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash pieces on the baking sheets skin side down and roast for 35 to 40 minutes, until soft and starting to color on top. Remove from the oven and set aside to cool.
To make the herb paste, combine the cilantro, garlic, the remaining 4 tablespoons of oil and a generous pinch of salt in a mini food processor; puree to form a smooth paste.
Reduce the oven temperature to 350 degrees. Spread the pumpkin seeds on a baking sheet and roast for 6 to 8 minutes. Their outer skins will pop open, and the seeds will become light and crispy. Let them cool.
To serve, swirl together the yogurt and Sriracha sauce. Lay the squash wedges on a platter and drizzle the spicy yogurt sauce, then the herb paste, over the top. (Or swirl the yogurt sauce and herb paste together if you like.) Scatter the pumpkin seeds on top, followed by the extra cilantro leaves and additional Sriracha, if desired, and serve.