Roasted squash with chilli yoghurt and coriander sauce
- 1 small coquina or 1 large butternut squash (1.4kg gross weight)
- 1 tsp ground cinnamon
- 90ml olive oil
- Salt and black pepper
- 50g coriander, leaves and stalks, plus extra leaves for garnish
- 1 garlic clove, peeled and crushed
- 20g pumpkin seeds
- 200g Greek yoghurt
- 1½ tsp sriracha (or other chilli sauce)
- Heat the oven to 200C/400F/gas mark 6. Cut the squash in half lengthways, remove and discard the seeds, then cut it – skin and all – into 7cm-long and 2cm-thick wedges. Put these in a large bowl with the cinnamon, two tablespoons of olive oil, three-quarters of a teaspoon of salt and half a teaspoon of pepper, and rub evenly into the squash. Lay the squash skin side down on two oven trays and roast for 25-30 minutes, until soft and starting to colour. Remove and leave to cool.
- Meanwhile, put the coriander, garlic, remaining oil and a generous pinch of salt in a small food processor and blitz to a fine paste.
- Lower the oven temperature to 160C/320F/gas mark 2½. Lay the pumpkin seeds on an oven tray and roast for six to eight minutes. The skins will pop open and they'll go light and crisp. Remove and set aside.
- To serve, mix the yoghurt and chilli sauce. Lay the squash wedges on a platter, drizzle over the yoghurt sauce and then the herb paste (you can also swirl them together). Scatter the seeds on top, followed by a few coriander leaves, and serve.