Roasted Butternut Squash with Zesty Salad

 

Ingredients: 

  • 1.2 kg (2 ½ lbs) butternut squash
  • 2 tablespoons olive oil
  • 1 clove of garlic, peeled and crushed
  • 2 tablespoons Roots & Wings Organic Apricot Jam
  • ½ teaspoon sumac spice
  • Roots & Wings Coarse Sea Salt
  • Black pepper
.
  • 200g (7 oz) Greek Yoghurt
  • Zest and juice of 1 lemon
  • 1 tablespoon olive oil
  • .2 tablespoons pine nuts, roasted
  • 2 tablespoons herbs (coriander / parsley / chives)
  • Sumac spice
  • Roots & Wings Coarse Sea Salt
  • Black pepper

Method:

Preheat oven to 185°C/ 375°F / Gas 4.
Peel and deseed the butternut squash and cut into small cubes. Pop onto a baking tray.
In a small bowl whisk together the garlic, olive oil, seasoning, Apricot Jam, 2 tablespoons of water and the sumac spice. Once fully mixed pour over the squash, season to taste and roast for 20 to 30 minutes. Then allow to cool.

Meanwhile make the lemon yoghurt. In a small bowl mix together the yoghurt, lemon juice and zest, olive oil. Season to taste then set aside in the fridge.

When you’re ready to serve, tumble the pumpkin onto a large plate, dollop with the lemon yoghurt and sprinkle with the pine nuts, herbs, plus any additional sumac or lemon zest for an extra hit. Check the seasoning and add more if needed.

Serves 4

 
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