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A main-worthy side dish from Shelley Adams' newest cookbook, Whitewater Cooks: Together Again.
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
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.
Originally published March 11, 2022.
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