Recipe: Squash with Chilli Yoghurt and Coriander Sauce

Recipes
Written By Claire Pettitt

I’ve been talking a lot about low GI, healthy fats, fibre and protein recently so I thought it was about time for a #fridayrecipe which is a delicious low GI meal or side dish- great for those with PCOS. The addition of pumpkin seeds adds an extra kick of fibre, magnesium, protein and healthy fats as well as a satisfying crunch! Another Ottolenghi special which we have often in our house! 

Here’s how you do it:

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INGREDIENTS: 

  • 1 large squash ( about 1.4kg) 

  • 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

  • Salt and pepper

METHOD:

  • Preheat the oven to 220°C

SQUASH

  • 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 bowl with the cinnamon, 2 tablespoons of oil, 3/teaspoon of salt and some pepper. Mix well so it is evenly coated.

  • Place the squash on two baking trays, skin side down and roast for 35-40mins, until soft and starting to colour on top. 

  • Remove and set aside to cool.

HERB PASTE

  • Place the coriander, garlic and rest of the olive oil in small food processor. Add some salt and blitz to form a fine paste and set aside.


  • Then reduce the oven temp to 180°C and lay the pumpkin seeds on a baking tray to roast in the oven for 6-8minutes. Remove from oven and put aside to cool.

When you are ready to serve, lay the squash on a platter and drizzle over the yoghurt and then the herb paste. Scatter the pumpkin seeds on top then extra coriander and serve.

ENJOY!

If you’re looking for recipe inspiration, then head over to our recipe page for more delicious healthy recipes.

Claire Pettitt
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