I've started to find butternut squash salads too sweet (gasp), but this combination, which calls for sriracha sauce, is actually delicious. The chilli kicks the sweetness into goal, and then the salty nuttiness of toasted pumpkin seeds and sharp tanginess of Greek yoghurt offsets these two extremes. Again, thanks to Yotam Ottolenghi's genius book Plenty More, but I had to make some adjustments as I wasn't very organised, and Sriracha chilli sauce doesn't appear to be available here in Kenya.
1 large butternut squash (weighing in at about 1.4kg)
1 tsp ground cinnamon
90ml olive oil
20gms coriander, stalks and all, plus a few extra leaves to garnish
1 small garlic clove
20gms pumpkin seeds
200gms Greek yoghurt
1.5tsp sweet chilli jam (see my post on how to make this)
salt & freshly ground black pepper
Preheat the oven to 220°C / 200°C fan.
Cut the squash up into 2cm thick wedges (leave the skin on) having removed stalk and seeds. Place in a large bowl with the the cinnamon, 2 tablspoons of the olive oil, 3/4 tsp salt and a good grind of pepper. Mix it all up nicely and then lay out on a baking tray with the skin down, and roast for around 40 minutes or until it's soft and starting to go brown on top. Remove and allow to cool. Pop the pumpkin seeds on another tray and place in the oven for 10 minutes or until toasted.
Mix together the yoghurt, sweet chilli jam, coriander and crushed garlic. You can also make the coriander into a paste using olive oil, garlic and a bit of salt, with a food processor. This could be drizzled separately onto the salad when serving.
To serve, lay out the cooked squash on your plate, drizzle over the yoghurt mixture, and top with the toasted pumpkin seeds and coriander leaves to garnish.