Recipe created by Kachen
Main course
Roasted Butternut with Skyr
A creative way to serve butternut!
For the butternut
1
large butternut squash, seeds scooped out + sliced into 1cm pieces
Olive oil
1 tbsp
Za'atar
Salt & pepper
4
garlic cloves, unpeeled
A few cilantro leaves, for serving
Chilli flakes, for serving
Recipe steps
1
Heat the oven to 200°C (fan).
2
Place the squash slices on a large baking sheet, together with the garlic cloves. Drizzle with olive oil, season with za’atar, salt and pepper, and toss everything together until well coated. Place in the oven and roast for about 35 minutes, flipping everything halfway through for even browning.
For the spicy cilantro sauce
1
medium bunch fresh cilantro, leaves torn off
2
jalapeños, sliced in half + seeds scraped out
2
medium garlic cloves
1/2 tsp
ground cumin
1/2 tsp
sea salt
120 ml
olive oil (plus more if needed)
2 tsp
lemon juice
Recipe steps
1
While the squash roasts, make your cilantro sauce by combining all ingredients in a blender or food processor and blending until mostly smooth, adding a bit more olive oil if needed. Taste and add more salt if desired.
2
Place the roasted garlic cloves in a bowl and mash well with a fork. Remove garlic peels and add the skyr, lemon juice, and mix well to combine. Season with salt and pepper to taste.
3
Spread the LUXLAIT Skyr inside a large plate. Arrange the squash pieces on top of yoghurt, then dollop the cilantro sauce on top and add the fresh cilantro and chilli flakes.