Roasted Butternut Squash With Tahini Yoghurt

4 portions
1 hr

This roasted butternut squash recipe is a great option for a working from home lunch, when you need something tasty, wholesome and quick, that’s also a little bit fancy. It’s elevated from my usual Tupperware lunches, but that doesn’t mean it isn’t quick to prepare. It can also be prepared in advance and warmed through at the time of serving, to make it even quicker.


I love the contrast of the fridge cold yoghurt with the warmed rice and veg. The crunchy topping of the almonds also brings this dish together. If you don’t eat almonds try other toasted nuts, seeds or breadcrumbs.


It also makes a fantastic dinner party starter or side. It is really fabulous with roast lamb on the side.

Roasted Butternut Squash With Tahini Yoghurt

Recipe details

  • 4  portions
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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Ingredients


  • 1 large butternut squash, cut into half moons
  • 200 g (3/4 cup) Greek yoghurt
  • 2 cloves garlic, finely chopped
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 30 g (1 oz) goats cheese
  • 30 g (1 oz) sliced almonds
  • Nigella Seeds (optional)
  • Dill fronds
  • Ready cooked rice/quinoa/wholegrains
  • 2 spring onions, finely chopped

Instructions


Preheat the oven to 180C/360F.
Drizzle the squash in olive oil, season with salt and pepper and roast on a baking tray in the oven for around 30 minutes. Check on it halfway through, it may need a stir to ensure even cooking, depending on the size of your tray.
Whilst the squash is cooking, prepare the tahini yoghurt. Mix the yoghurt, tahini, lemon, garlic and salt together. Give it a really good stir to combine, and taste. It may need more lemon or more salt depending on your taste. Store it in the fridge until ready.
Toast the almonds on a low heat in a frying pan, until lightly browned all over.
Once the squash is cooked through, it’s time to plate up. Spread a layer of the yoghurt onto a plate, going close to the rim. It’s nice to spread it so there is a thicker lip of yoghurt towards to edge. Layer on the squash and the ready cooked grains. Sprinkle with the herbs, spring onions, the almonds, nigella seeds and the crumbled goats cheese.

Tips

  • You can use whatever herbs you have to top this meal
  • Try adding in other roasted veg like courgettes or cherry tomatoes for a different flavour profile

@cheese.and.han | Hannah
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