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Ottolenghi’s Squash with Chilli Yoghurt and Coriander Sauce

One of the easiest recipes in Ottolenghi's vegetable bible, Plenty More, this delicious dish of roasted squash, chilli yoghurt and a fresh herb dressing is a vibrant vegetarian dish.

From the book

Yotam Ottolenghi


Sweet chilli sauce has been making its way into dressings and dipping sauces for a while, but the rise in demand for the hot savoury Sriracha sauce- originating from eastern Thailand and made from sun-ripened chilli peppers and garlic ground into a smooth paste – points to an increasing demand for the hot stuff. Recent threats of shortages have created a small panic among those addicted to the stuff.

Mixing Sriracha with Greek yoghurt and drizzling it over a dish like this is a fast-track way to reach a sweet-sharp depth of flavour. The fresh herb paste brings in another layer of freshness, along with a visual 'wow'. This is perhaps the simplest recipe in the book and, if I were a betting man, destined to become a favourite.

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1 small coquina or one large butternut squash (1.4kg in total)
1 tsp ground cinnamon
90ml olive oil
50g coriander, leaves and stalks, plus extra leaves to garnish
1 small garlic clove, crushed
20g pumpkin seeds
200g Greek yoghurt
1½ tsp Sriracha (or another savoury chilli sauce)
salt and black pepper


Preheat the oven to 220°C/200°C Fan/Gas Mark 7.

Cut the squash in half lengthways, remove and discard the seeds, and then cut into 2cm-thick wedges, about 7cm long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, ¾ teaspoon of salt and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash on two baking trays, skin side down, and roast for 35 – 40 minutes, until soft and starting to colour on top. Remove from the oven and set aside to cool.

To make the herb paste, place the coriander, garlic, the remaining 4 tablespoons of oil and a generous pinch of salt in a small food processor, blitz to form a fine paste and set aside.

Reduce the oven temperature to 180°C/ 160°C Fan/Gas Mark 4. Lay the pumpkin seeds out on a baking tray and roast in the oven for 6- 8 minutes. The outer skin will pop open and they will become light and crispy. Remove from the oven and allow to cool.

When you are ready to serve, swirl together the yoghurt and Sriracha sauce. Lay the squash wedges on a platter, drizzle over the spicy yoghurt sauce and then the herb paste (you can also swirl the yoghurt sauce and herb paste together, if you like). Scatter the pumpkin seeds on top, followed by the extra coriander leaves, and serve.



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From the book: Plenty More

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