Butternut Squash With Chile Yogurt Cilantro Sauce From Yotam Ottolenghi
Ingredients
- 1 large butternut squash (3 pounds or 1.4 kilograms)
- 1 teaspoon ground cinnamon
- 6 tablespoons (90 milliliters) olive oil
- 1 3/4 ounces (50 grams) cilantro, leaves and stems, plus extra leaves for garnish
- 1 small clove garlic, crushed
- scant 2 1/2 tablespoons (20 grams) pumpkin seeds
- 1 cup (200 grams) Greek yogurt
- 1 1/2 teaspoons Sriracha or another savory chile sauce
- Salt and black pepper
Instructions
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