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….
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
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.