You know that Autumn is on the way when you start cooking butternut squash! However, this is a summery side dish using squash that straddles the seasons.
Butternut squash is rich in so many vitamins and minerals that benefit your skin, including Vitamins A C, E. It is such a versatile ingredient as well as being delicious…we have a feeling this won’t be the last squash recipe we publish this Autumn!
INGREDIENTS
One large squash
2 cloves of minced garlic
Olive oil
1 tsp chilli flakes
1/2 cup Greek yoghurt
1 tbsp tahini
juice of 1 lemon
2and half tbsp olive oil
salt and pepper, to taste
small bunch of coriander and/or parsley
1 tbsp of pine nuts
METHOD
Preheat the oven to 200 degrees c
Cut the squash into crescents. You can leave the skin on if the squash is organic. Toss the squash in a bowl with 2 tbsp of olive oil, chilli flakes and garlic, salt and pepper and lay out on a baking tray.
Bake the squash for around 30 minutes or until Tender and slightly browned.
Combine yoghurt, tahini, remaining olive oil, lemon juice (add this last and slowly, keep tasting to ensure doesn’t become too sharp) in a bowl and season with salt and pepper
Toast pine nuts on the hob on a low heat until lightly golden
Drizzle the squash with the dressing, scatter on the pine nuts and garnish with chopped fresh herbs
