Squash With Chili Yogurt And Cilantro Sauce

originally posted January 6, 2021

Recipe amended from https://food52.com/recipes/82050-ottolenghi-squash-chile-yogurt-cilantro-sauce-recipe

Ingredients

• 3 pounds winter squash

• 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 (or winter squash seeds cleaned and toasted)

• 1 cup (200 grams) Greek yogurt

• 1 1/2 teaspoons Sriracha or another savory chile sauce

• Salt and black pepper

  Preparation

1. Heat the oven to 425º F.

2. Wash the squash skin well, cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges 3/4 inch wide and about 2 3/4 inches long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, 3/4 teaspoon salt, and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash, skin side down if possible, on 2 baking sheets and roast for 35 to 40 minutes, until soft and starting to color on top. (If they topple over and don't stay skin side down, don't worry.) Remove from the oven and set aside to cool.

3. To make the herb paste, place the cilantro, garlic, the remaining 4 tablespoons oil, and a generous pinch of salt in the bowl of a small food processor, blitz to form a fine paste, and set aside. (If you don’t have a small food processor, a mortar and pestle will work, or consider doubling the amounts to make in a large food processor and save any extra sauce for other uses.)

4. Turn down the oven temperature to 350º F. Lay the pumpkin seeds on a baking sheet and roast in the oven for 6 to 8 minutes. The outer skin will pop open and the seeds will become light and crispy. Remove from the oven and allow to cool.

5. When you are ready to serve, swirl together the yogurt and Sriracha sauce. (Yogurt’s thicknesses will vary so feel free to adjust the consistency to your liking with a splash of olive oil or water.) Lay the squash wedges on a platter and dollop or drizzle the spicy yogurt sauce and then the herb paste over the top (you can also swirl the yogurt sauce and herb paste together, if you like). Scatter the pumpkin seeds on top, followed by the extra cilantro leaves, and serve.

Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs

Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs

Adapted from That’s Some Good Cookin’

• 1 (3.5-4 pound) butternut squash, peeled and seeded

• 4 medium potatoes, rinsed and scrubbed (about 1 1/2 pounds)

• 1-2 small to medium sized onions

• 1 tablespoon fresh, minced rosemary (strip rosemary from stems prior to mincing)

• 1 tablespoon fresh, minced sage (strip sage from stems prior to mincing)

• 1 tablespoon fresh, minced thyme (do not include any stems that are woody)

• 1/4 cup extra virgin olive oil

• salt and pepper, to taste

1. Preheat oven to 450-degrees F. Line two shallow baking pans (1-inch sides all around) with foil; set aside.

2. Dice the butternut squash, potatoes, and onion in approximately 1- x 1-inch pieces. Place in a large bowl. Sprinkle with the fresh rosemary, sage, and thyme.

3. Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between two pans in a single layer. Do not overcrowd the vegetables. Sprinkle with salt and pepper, to taste.

4. Roast for about 20-25 minutes in the oven, rotating pans after ten minutes. The vegetables are ready when they just begin to turn brown in some places and the potatoes pierce easily with a fork or wooden skewer. Do not overcook.

Braised Red Kuri Squash

Braised Red Kuri Squash

Adapted from Louisa Shafia

For a richer flavor, cook the squash in vegetable or chicken stock. Once the squash is cooked, you can leave it in chunks, or mash it with a potato masher. To give this dish an Indian flair, add a little ground cinnamon and curry powder in Step 2, when you add the garlic.

• 1 red kuri squash, any size
• 2-3 tablespoons olive oil
• 1 garlic clove, minced
• Water
• Salt

1. Scrub the squash well to remove any dirt. Slice the squash in half and scoop out the seeds. Cut the halves into 1-inch slices, and then cut the slices into chunks that are roughly 2 inches in size.
2. Heat a skillet over medium-high heat. Add the oil, followed by the squash, and cook for a few minutes, stirring occasionally. Stir in the garlic, then add ¼ inch of water to the skillet and bring it to a boil.
3. Cover and reduce the heat to a simmer. Cook until the squash is fork tender, about 10 minutes. Taste and season with salt.

Glazed Acorn Squash

Glazed Acorn Squash

From Martha Stewart Living

• Vegetable oil
• 2 acorn squashes, halved, seeded and sliced into 1 inch crescents
• Coarse salt and ground pepper
• ½ cup packed dark-brown sugar

1. Preheat oven to 400 degrees.
2. Line two rimmed baking sheets with aluminum foil and brush with oil. Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squash with half the sugar.
3. Roast until sugar has melted, about 5 minutes.
4. Remove baking sheets from oven. Using tongs, turn pieces over. Season with salt and pepper; sprinkle evenly with remaining sugar.
5. Roast until tender, about 20 minutes.

Kale and Summer Squash Toasts

Kale and Summer Squash Toasts

Adapted from Food and Wine

• 2 small squash, peeled, halved lengthwise and sliced crosswise, ½ inch thick
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• 1 bunch of kale, thick stems and ribs discarded, leaves coarsely chopped
• 4 garlic cloves, thinly sliced
• Eight 1/2-inch-thick slices of peasant bread
• 4 ounces shaved Parmigiano-Reggiano cheese (1 1/2 loose cups)

1. Preheat the oven to 350°. In a medium bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for about 30 minutes, turning once, until tender and lightly browned.
2. In a large skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil. Add the kale and cook until it is wilted, about 8 minutes. Add the garlic slices and cook until the kale is tender, about 3 minutes longer. Season the kale with salt and pepper. Add the squash and toss gently to combine.
3. Heat a cast-iron grill pan. Brush the bread with olive oil and grill over high heat, turning once, until toasted. Mound the squash and kale on the toasts, top with the shaved cheese and serve.