Squash with Pumpkin Seed Yogurt Sauce

Serve this for a bright and flavourful side dish alongside any of your favourite fall or winter mains.

---

Yield: 4–6 servings

INGREDIENTS

For the squash

• 1 medium butternut squash

• 1 tsp ground coriander

• ¼ tsp cayenne pepper

• 2 Tbsp olive oil

• 1 tsp salt

For the yogurt sauce

• 3 Tbsp Nuts to You Pumpkin Seed Butter

• 1 small garlic clove, minced

• 1 lime, zest and juice

• 1 green onion, finely chopped

• ¼ cup chopped cilantro or parsley

• ¼ tsp salt

• ½ Tbsp hot sauce of choice

• ½ cup plain yogurt of choice

• Olive oil and roasted pumpkin seeds for garnish

INSTRUCTIONS

1. Preheat oven to 425⁰F and line a baking sheet with parchment paper. Set aside.

2. Peel the squash and cut in half lengthwise to remove seeds and pulp. Cut into wedges no larger than 1 inch wide.

3. Combine oil, spices and salt in a bowl. Toss wedges in this mixture and arrange them on the baking sheet. Bake for 30–40 minutes until the edges are caramelized.

4. Meanwhile, make your yogurt sauce. In a bowl, combine Pumpkin Seed Butter, garlic, lime zest and juice, green onion, herbs, salt and hot sauce. Whisk together and taste to adjust the seasonings to your liking. Add the yogurt, folding it in only a few times to create a marble effect.

5. When the squash has finished roasting, put half the yogurt sauce onto a serving dish and level out with the back of a spoon. Arrange the squash on top of the yogurt. Drizzle the remaining sauce on top of the squash, followed by olive oil and pumpkin seeds to garnish. Serve immediately.

Print

---

Did you make this recipe? Tag @NutsToYouNutButter on Instagram or @nutstoyounutbutterinc on Facebook and hashtag it #NTYNutButter