Eating sweet vegetables is one of my favourite ways to curb sugar cravings all year round. Adding a little cuddly root veg or squash to a meal can give your system that honey hit and quash the desire to reach for something saccharine or processed.
I love this Butternut Squash recipe because it's so versatile: great as a side dish, at a BBQ, or as a working lunch with salad. Full of flavour and above all, easy.
After all, you're busy, I'm busy. Okay. Let’s do this thing.
- 1 medium butternut squash
- Olive oil
- 2 crushed garlic cloves
- 1 tsp smoked paprika (the smokiness really makes this dish, so worth seeking out)
- 1 tsp dried oregano
- 1 tsp sea salt
For the Dressing
- 1 tbsp tahini
- 1 tbsp boiling water
- Juice of 1/2 lemon
- 1/4 cup of goat's yoghurt (or your favourite, high-quality plain cow's milk yoghurt)
Handful of chopped chives (or coriander, or mint, or a mix)
1-2 tsp sumac spice
- Pre-heat the oven to 190C.
- Top and tail a whole butternut squash. Scoop out the seeds and either cut into quarters or eighths lengthways (depending on the shape of your squash – you want something that will cook in 40mins, about 3-4 cm at the widest point). I keep the skin on.
- Combine 2 tbsp olive oil with 2 crushed garlic cloves, 1 tsp of smoked paprika and 1 tsp of dried oregano, plus 1tsp of sea salt. This mix also makes a fine marinade for meats.
- Pour a little olive oil on your baking tray. Place the butternut squah quarters flesh up on a baking tray. Spread the paprika mixture evenly over the flesh sides, trying not too loose too much of the mixture to the pan.
- Bake for 40 mins (or longer, for large squash, test with a skewer or fork prong)
- Meanwhile, mix 1tbsp tahini with 1 tbsp boiling water and the juice of half a lemon. Once smooth, mix with ¼ cup goat’s yoghurt (or plain/Greek yoghurt) and season well (the seasoning takes away acidity)
- Let the squash cool to room temperature, sprinkle with a little more sea salt and drizzle with the tahini yoghurt - Jackson Pollock style. Anoint with your favourite chopped herb (I used chives and mint, but coriander or parsley could work well too) and generous sprinkles of purple-hued sumac.