Squash with Chili, Yogurt, and Cilantro Sauce
Butternut squash is one of the delights of colder weather. This recipe, with its tangy, herbaceous flavors and beautiful colors, will become a “keeper.” And may
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Cooking tools:
- Food processor
- Mortar and pestle
- Oven
- Mixing bowl
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 1 large butternut squash (about 3 pounds)
- 1 teaspoon ground cinnamon
- 6 tablespoons extra virgin olive oil
- 2 ounces cilantro leaves and stems, plus extra leaves for garnish
- 1 small clove garlic, peeled and crushed
- 2 1/2 tablespoons pumpkin seeds (pepitas)
- 1 cup Greek-style yogurt
- 1 1/2 teaspoons sriracha, or your favorite hot sauce
- Coarse salt (kosher or sea) and freshly ground black pepper
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