This post may contain affiliate links. For more information, see our privacy policy.
My kids had a really fun birthday celebration for me on Saturday evening before my daughter, Cait, and the herd headed back to their home in London on Sunday. I was strictly warned not to prepare anything for dinner that evening. I took a luxurious little nap late in the afternoon and when I got up, there were the most amazing aromas emanating from my little kitchen, when I wandered downstairs, she was mixing and chopping and pureeing. What caught my eye was a beautiful bright green sauce she had made. She also had Greek yogurt and sriracha out and I surmised, when I heard the convection-oven fan whirring, that the fabulous aromas were coming from whatever she had going on in there.
When I asked her what she was making, she said only one word, "Ottolenghi" and I knew right then and there we were in for a huge treat. But I'll let her tell you about that.
I have to admit that until moving to England I really could take or leave vegetables. They were always second tier in my mind to the meat and carb selection to any meal I was making or eating. But since moving here where they seem to be treated like "royalty" I've turned over a new leaf. I love vegetables, in fact- I think if it weren't for my husband I could probably become vegetarian myself!
Roasted Squash with Chilli Yogurt and Cilantro Sauce
Ingredients:
1 large butternut squash
1 teaspoon ground cinnamon
4 tablespoons extra virgin olive oil
se salt and freshly ground black pepper
2 ounces (about 50g) of cilantro, leaves and stalks, plus extra leaves for garnish1 garlic clove, peeled and crushed
pumpkin seeds
¾ cup Greek yoghurt
1½ teaspoon sriracha (or other chili sauce)
arugula or baby spinach
Directions:
1. Heat the oven to 400˚F (200C)
4. Meanwhile, place the cilantro, garlic, remaining oil and a generous pinch of salt in a small food processor and blitz to a fine paste.
5. Lower the oven temperature to 325˚F (160˚C). Lay the pumpkin seeds on an oven tray and roast for six to eight minutes. The skins will pop open and they'll go light and crisp. Remove and set aside.
6. To serve, mix the yoghurt and chili sauce. Scatter arugula or baby spinach on a serving tray. Lay the squash wedges on top, drizzle over the yoghurt sauce and then the herb sauce (you can also swirl them together). Scatter the seeds on top, followed by a few coriander and mint leaves, and serve.
Adapted from Jerusalem
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
Happy, happy birthday, Chris! So sweet to see Cait share this recipe here. How lucky she's in London and to get to go to Ottolenghi (one day I'll go back and go there for sure:)This looks fabulous!
Happy belated birthday and fun guest post! 🙂
I wish my move to Europe would have changed my dislike of veggies. I think it just made it more intense. But that's awesome... good for you!
Beautiful fresh, healthy and flavorful recipe! I love all the colors and flavors 😉
How wonderful to have such a special guest posting on your blog....from so far away and so inspired with exotic flavors from the other side of this world!
A very happy belated birthday Chris 😉
This looks like great dish and I especially like the dipping sauce. Lovely guest post and Happy belated Birthday!
WOW - this is one tasty dish. Loving all of the flavors going on. I adore England and need to check that place out next time I am there. Happy belated Birthday!!
What a lovely guest post (and guest poster!). 🙂 This dish looks absolutely wonderful - bursting with flavour and zing!
A little crunch, a little spice...such a marvelous veggie! Thanks, Cait, for sharing this delightful recipe with us all!!!
How fun to have your daughter guest post for you! I love roasted veggies, and these with the sauce sound amazing!
Oh yes, yes, yes! Loving ALL of this.
How absolutely wonderful to awake to this aroma! I'm so glad England has converted your daughter to vegetables!!! I have his too books- Plenty and Jerusalem and LOVE them - what a wizard he is. As always your photos are stunning!
Mary x
HUG HUGE fan of cilantro so this is a dream! `happy belated birthday! Hope you had a good one, filled with lots of good food and friends 🙂 x
This sounds delicious!!
I am not a huge cilantro fan but everything else looks great! Happy belated birthday!!
First of all - happy birthday. Sounds like you had an enjoyable one. I have heard good things about Yottam Ottolenghi's books and recipes. I am not a cilantro lover, but the rest of this sounds absolutely fabulous. I can see the use of both sauces would hit all the flavor buds.
What a great b-day present. I bet the sauce is amazing with the roasted squash. YUM!
That looks so very lovely.. I have the Plenty cookbook and once I finish salivating over it I'm going to make everything in it. So gorgeous. Wish I could go to London and try everything.. What a lovely treat. Happy Belated Birthday to you!
HAPPY BIRTHDAY CHRIS!!!!! I hope you had a wonderful day with the whole family there to celebrate.
Cait it sure looks delicious! I love the sound of that sauce too.
I could happily eat butternut squash any day of the year, this looks and sounds so delicious!
Terrific recipe! But I'd expect no less from that restaurant. We haven't been (in fact it's way too long since we've been to England) but it's on our list of places to go. Good post - thanks.
Happy belated birthday to you, Chris! the chilli yogurt and the cilantro sauce sounds fabulous with the roasted squash! i might like to take a look at the cookbook later too in amazon.
How delicious, I love roasted squash and that cilantro sauce looks incredible!
The chili sauce looks amazing!!! Love how the squash is all roasted!
The chili sauce looks amazing!!! Love how the squash is all roasted!
What a sweet birthday surprise! The best gifts are homemade and from the heart, I always say. This squash and sauce looks absolutely scrumptious!
What a lovely birthday present! Your kids know you very well.
Lately I've been roasting all my veggies. Usually I take the easy route of just tossing them with a little olive oil, salt and pepper but I've got to try this.
I'm huge fan of Ottolenghi's work and I never been to one of is restaurants... I have all of his books et each one is a favorite (the last one, Jerusalem is a gem too)! This recipe is bookmarqued in my copy and I think you just convinced me to prepare it, soon (like tomorrow!) Thanks Cait! And have a good day Chris:)
Chris:
This looks healthy and so delish! There is not a single ingredient that I can say that I am not crazy for...Love this recipe!!!
Now this is a b-day gift I would love! What a fabolous recipe!!! Everythign I love is in this dish and I have a butternut squash on my kitchen counter that I must use! I can't wait to make it!
I am pinning this for squash season. I love the cilantro sauce---I love any salsa verde or chimichurri. What a great birthday present!! Happy belated b-day, Chris. I am sure you had a great time with your family. I have Ottolenghi's "Plenty" and I have got to utilize it more.
What a wonderful birthday present and a great recipe! Yum - I'm also loving vegetables these past few years - but could never give up my twice a year steak!
Roasted squash gets such a lovely flavor and this looks perfect! Have a great day Chris!
Chris and Cait, this is truly a wonderful blog post! Yottam Ottolenghi´s vegetarian recipes are nothing short of amazing and I love to cook from his wonderful books as well. While I have never tried this particular recipe, I think I should because you make it look and sound amazing. What a treat!
And very happy belated birthday to you, Chris! Alles Gute zum Geburtstag!
I've never heard of or seen anything like this, I bet it would taste divine!
So pretty to serve on a board and let everybody take a piece.
Roasted anything is good with me but this looks sooooo good!!
Oh my goodness - you had me at the title of the post. I've already printed the recipe off and will try it tomorrow night when we have a guest coming to dinner. Thanks!
i have to say London has some of the best vegetarian restaurants and Indian cuisine. I really like this dish and i cant wait to make this for my love ones.
Greek yogurt with chili and sriarcha plus cilantro - I am in love with these flavors ! so excited !
thank you !