57-59 Club Garden Rd, Sheffield, S11 8BU

This delicious Ottolenghi recipe is an Autumn regular – as a main course it has won over even the most ardent meat eaters. The combination of the spicy yogurt sauce and the coriander paste is addictive. Serve with some couscous and broccoli.

Squash with chilli yogurt and coriander sauce

Season: Autumn

Ingredients

One large butternut squash (or other orange-fleshed squash or pumpkin)

Cinnamon - 1 tsp

Olive oil - 90ml

Fresh coriander (leaves and stalks) - 50g

Garlic - 1 small clove, crushed

Pumpkin seeds - 20g

Greek yogurt - 200g

Sriracha chilli sauce (or other savoury hot chilli sauce) - 1.5 tsp

Salt and black pepper

Method

Preheat oven to 220 C / 200 C Fan / Gas Mark 7.

Cut squash in half, remove seeds, cut flesh into wedges about 2cm thick by 7cm long, leaving skin on. Place in large bowl with the cinnamon, 2 tbsp olive oil, ¾ tsp salt and a grind of pepper. Mix well so that squash is evenly coated. Place squash on baking tray (two trays if necessary), skin side down. Roast for 35-40 mins until soft and starting to colour. Remove from oven and let cool.

Reduce oven temp to 180 C / 160 C Fan / Gas Mark 4. Lay the pumpkin seeds on a baking tray. Roast for 6-8 mins. Remove and cool.

Put the coriander, garlic, 4 tbsp olive oil, generous pinch of salt in a small food processor. Blitz to a paste and set aside.

When ready to serve, swirl together the yogurt and Sriracha sauce. Lay the squash on a platter, drizzle over the spicy yogurt and then the coriander paste. Scatter pumpkin seeds on top. Add extra coriander leaves and serve.

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