Serves 4 • Prep time: 50 minutes
A creative way to serve butternut!
For the butternut
Olive oil
1 tbsp Za'atar
Salt & pepper
4 garlic cloves, unpeeled
A few cilantro leaves, for serving
Chilli flakes, for serving
Recipe steps
Heat the oven to 200°C (fan).
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
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
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.
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.
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.
Recipe created by Kachen