Words by Shelley Adams.

Eating this squash reminds me of eating dessert with dinner! Serve it with something plain like roasted chicken or lamb chops and you'll see what I mean. You could use any kind of squash and switch up the seeds, but the main thing is the browned butter with the spices and the bed of yogurt it€™s nestled into. The combination of the flavourful butter and yogurt is to die for!


1 butternut squash (skin on is fine), cut into 1-inch chunks 

3 tbsp olive oil 

Maldon salt and freshly ground black pepper 

½ cup unsalted butter 

¼ cup pumpkin seeds, toasted 

½ tsp cumin 

½ tsp turmeric 

¼ tsp cinnamon 

¼ tsp red pepper flakes 

1 cup full-fat Greek yogurt 

2 tbsp fresh lemon juice

Make It

Preheat oven to 425°F. Toss squash with olive oil and salt and pepper and place on a parchment-lined baking sheet. 

Roast until squash is totally tender and slightly caramelized (about 40 to 50 minutes). 

Melt butter in a small pot over medium heat and cook, swirling the pan occasionally, until butter has browned and started to foam (about 3 to 5 minutes). 

Remove from heat and add pumpkin seeds, cumin, turmeric, cinnamon, red pepper flakes and ½ tsp more Maldon salt. Set aside. 

Combine yogurt and lemon juice in a small bowl and season with a bit of salt. Spoon yogurt sauce onto the bottom of a large serving platter or bowl. Arrange squash chunks nestled into each other and drizzle with the pumpkin seed butter. 

Top with a bit more flaky salt and freshly ground black pepper.

Serves 4 to 6.

MORE FROM WHITEWATER COOKS: Warm Roasted Potato Salad with Wilted Kale and Creamy Tahini Dressing

Excerpted from Whitewater Cooks: Together Again by Shelley Adams. Copyright © 2021. Reproduced by arrangement with the Publisher. All rights reserved.