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Squash and pumpkin season is upon us. Here is a very simple yet tasty dish for when you have a vegetarian or vegan coming for dinner. It looks amazing and is very easy to prepare. Butternut squash is one of the mildest and easiest vegetables to digest. It is rich in antioxidants, fibre and a wide range of vitamins and minerals. It is warming and satisfying and – served like this – just gorgeous to behold!

Serves 4-6 or more

Butternut Squash

  • 1 medium to large butternut squash, split lengthwise & seeds removed
  • ½ Pomegranate, deseeded
  • 1 small bunch mint leaves, leaves only, washed and gently torn with your fingers
  • 1 small bunch flat parsley, leaves only, washed and gently torn with your fingers
  • 1 tablespoon maple syrup or pomegranate syrup
  • 1 tablespoon your favourite olive oil

Saffron Yogurt

  • 200 ml natural yoghurt
  • Pinch of saffron, soaked in a little hot water
  • ¼ clove garlic</li>
  • Cracked peppercorns & sea-salt to taste
  • Squeeze of lemon juiceMix all above together in a small bowl, set aside in fridge until required
  • Salads
  • Family Friendly
  • Vegetarian
  • Low GI
  • Easy
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Method

  1. Heat oven to 190 C. Split the squash in half lengthways and remove seeds. Lightly brush squash with syrup and olive oil.
  2. Heat a large oven proof pan and place squash flat side down, on the pan for 2-3 minutes or until squash has a caramelized look. Place in oven and cook for about 30 to 40 minutes or until squash has started to soften. Remove from oven and set aside.
  3. Mix yoghurt ingredients together in a small bowl, thinning out with a little water if necessary (you need a runny consistency).
  4. Arrange the butternut on a large serving platter, drizzle with a little of the saffron yoghurt. Toss over mint and parsl>ey, scattering the pomegranate over it all. Lastly add another little drizzle of yoghurt.

Maggie's Tips

  • This can be served hot or at room temperature
  • Boost protein by scattering some chickpeas over squash.
  • Alternatively, use pumpkin or other members of the squash family.