Roasted butternut squash with yogurt & pomegranate sauce
Ingredients
- 2 butternut squash small size
- ½ pomegranate
- Olive oil
- 6 tbsp Greek yogurt or kefir-based yogurt or fermented milk
- 2 tbsp lemon juice
- 1 clove garlic
- Thyme
- Salt and pepper
- 1 tsp sumac or zaatar
- A few cilantro leaves optional
Instructions
- Preheat the oven to 210°C.
- Wash the skin of the squash, then cut the squash in half lengthwise. Using a spoon and a knife, dig out the seeds. Then, notch the squash flesh in a grid pattern with the tip of a sharp knife (see photo).
- Place the squash halves in a baking dish, flesh side up, and brush generously with olive oil.
- Season with salt and pepper, sprinkle with thyme and bake for at least 40 minutes. Check the cooking with the tip of a knife, and continue for another 5 to 10 minutes if the blade does not sink in easily.
- Meanwhile, prepare the sauce. Start by removing the seeds from the pomegranate.
- Finely chop the garlic clove.
- In a bowl, pour the yogurt and lemon juice, garlic, sumac (or zaatar) and mix well. Then add half the pomegranate seeds. Taste, and adjust the seasoning if necessary with a little salt and pepper and/or sumac. Chop a few coriander leaves on top of the sauce just before serving.
- When the squash halves are cooked and still warm, place one squash half on each plate, brush the top with sauce, add pomegranate seeds and perhaps a touch of sumac and enjoy!
Notes
You can adapt this recipe to the seasons and try it with different vegetables. If you have small red curry squash, they can replace the butternut squash. You can also try it with sweet potatoes or potatoes. In summer, try the original Ottolenghi version with eggplant, it's delicious!