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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
Lora CakeDuchess says
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!
Erin Dee says
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!
Patty Price says
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 😉
www.you-made-that.com says
This looks like great dish and I especially like the dipping sauce. Lovely guest post and Happy belated Birthday!
Lisa {Authentic Suburban Gourmet } says
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!!
Valerie says
What a lovely guest post (and guest poster!). 🙂 This dish looks absolutely wonderful - bursting with flavour and zing!
Liz Berg says
A little crunch, a little spice...such a marvelous veggie! Thanks, Cait, for sharing this delightful recipe with us all!!!
Erin @ Dinners, Dishes, and Desserts says
How fun to have your daughter guest post for you! I love roasted veggies, and these with the sauce sound amazing!
ashley - baker by nature says
Oh yes, yes, yes! Loving ALL of this.
Inside a British Mum's Kitchen says
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
Shu Han says
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
Gloria Baker says
This sounds delicious!!
Dining Alone says
I am not a huge cilantro fan but everything else looks great! Happy belated birthday!!