It may be March but I am still thinking ‘comfort food’ so this recipe has become a favorite after I tried it out this weekend….
No picture available of final dish!
2 small or 1 large butternut squash
4 tbsp olive oil
1/2 tsp caster sugar, plus 1 tbsp
2 large red chillis
50 g pumpkin seeds
200ml natural yoghurt
Small bunch coriander
Method:
Preheat oven to 180 degs C/350 degs F/gas mark 4
Peel squash, cut in half & scoop out seeds. Cut each half into wedges & place in ovenproof dish. Drizzle with some olive oil, 1/2 tsp sugar & season. Place in oven for about 20 mins until squash is nice and soft with a little caramelisation.
De-seed and finely chop the chillis. Heat 4 tbsp oil in small frying pan over low heat & fry chilli gently for 10 minutes.
Place pumpkin seed & remaining tbsp of sugar in frying pan & cook on medium heat until the sugar starts to caramelise & seeds start to pop. Remove from heat. Place cooked squash on a plate. Drizzle over the yogurt, then the chilli oil & sprinkle with seed. Decorate plenty of coriander sprigs.
How do you get rid of slimy stuff around seeds? Mary P.
Sorry Mary, the recipe may be misleading…discard the squash seeds and slimy stuff. Fry the PUMPKIN seeds etc. Hope that clears it up. Annabel