This is a delish Yotam Ottelenghi recipe, I tried it once for a special occasion veggie side and now I make it all the time. Sometimes I will cook the squash and take to work for lunch cold – yummo. Also good starter maybe? Low on points too.

Veggie, minimal effort, ideal.

Ingredients:

• 1 squash (butternut is fine but other nice ones like queen or little green ones also work great)
• 1 tsp cinnamon
• 2 Tbsp olive oil
• Plain yoghurt (can use 0% fat)
• Sriracha sauce
• Coriander leaves and stalks (approx 50g / 1 packet)
• 1 clove of garlic
• 20g of pumpkin seeds

Method:

1. Cut the squash in half and remove the seeds, cut unit wedges. Leave the skin on.
2. Put in a bowl with cinnamon and 1 tbsp of olive oil, salt and pepper. Mix well so that the squash is evenly covered.
3. Place squash on baking tray tray and roast for 35-40 mins at 220 degrees.
4. Make the herb paste put the corriander, garlic and a good lug of olive oil in a little blitzer and blend to fine paste.
5. Roast the pumpkin seeds on a baking tray for 6-8 mins at 180 degrees.
6. Squeeze the Sriracha into the yoghurt and mix in.
7. To serve, lay the squash wedges on a plate and drizzle yoghurt and coriander sauce and sprinkle pumpkin seeds on top.