Roasted Butternut Squash with Citrus Yoghurt
Tuesday, November 12, 2013
It's so incredibly simple you can always just make another batch though. My advice is to make a batch for 'sneaking' and another secret batch that actually might find it's way onto a fork rather than sly fingers.
You can dress the butter nut squash with the yoghurt or if you decide to embrace fate, (or you're just a push-over) you can use the sauce for dipping.
YOU WILL NEED:
2 BAGS OF PRE-SLICED BUTTERNUT SQUASH
2 CLOVES GARLIC
1 CUP NATURAL YOGHURT (I USED THIS ONE)
3 TBSP LEMON JUICE
ZEST OF 1 LEMON
2 TBSP CHOPPED FRESH PARSLEY
SEA SALT AND PEPPER
Pre-heat oven to 200C or 390F.
Place the butternut squash pieces on a baking tray lined with parchment paper along with the garlic cloves (peel left on).
Roast for approximately 30 minutes or until slightly browned and fully cooked on the inside.
15 minutes in, remove the garlic cloves. Allow them to cool and remove the now softened inside from their skins.
Smash the roasted garlic with a fork and a tablespoon of olive oil, mixing until it's formed a sort of paste. Add this to the yoghurt along with the lemon juice, a pinch lemon zest, sea salt and black pepper and another tablespoon of good olive oil.
Once the butternut squash is ready, dress with yoghurt mixture and sprinkle with parsley and an extra pinch of sea salt and black pepper.