This Roasted Squash with Chili Yogurt and Cilantro Sauce is anything but basic. Roasted delicata squash is topped with a chimichurri style sauce, sriracha cream and pumpkin seeds.
Delicata squash is a little bit of heaven disguised in a gourd-like body – Milder and not as sweet as other winter squash, it makes a good match for bolder flavors. Here it’s topped with a chimichurri style sauce, sriracha cream, and pumpkin seeds. And you thought squash was boring!
Delicatas are small squash, oblong in shape and yellow with green stripes. Their thin skin is barely detectable when cooked, making them extra-easy to prepare since there is no need to peel! Cut them in half, scoop out the seeds, and then slice into these cute little half-rings, a bit like little smiley faces. Roast until beautifully browned around the edges.
The yogurt cream sauce is made simply with sriracha sauce and greek yogurt. The cilantro sauce is a twist on my favorite mojo sauce – Cilantro, parsley, and garlic – What’s not to love? Sprinkle on some shelled pumpkin seeds and get ready to take your tastebuds on an adventure!
Roasted Squash with Chili Sauce and Cilantro
- 2 delicata squash
- 2/3 teaspoon cinnamon
- 2 tablespoons olive oil
- black pepper
- Chili Sauce
- 2/3 cup greek yogurt
- 1 teaspoon sriracha
- Cilantro Sauce
- 1 bunch cilantro chopped
- ½ bunch parsley chopped
- 2 cloves garlic minced
- ¼ cup olive oil
- salt to taste
- 3 tablespoons pepitas for topping, shelled pumpkin seeds
- Preheat the oven to 425 degrees.
- Cut your squash in half, and scoop out the seeds. Slice the halves crosswise, about 1 inch thick. Put the squash in a bowl with the cinnamon and olive oil. Stir to coat well. Spread out on a cookie sheet and lightly sprinkle with pepper. Roast for 25 - 30 minutes, until golden around the edges.
- To make the chili sauce, stir together the yogurt and sriracha.
- For the cilantro sauce, place cilantro, parsley, garlic and olive oil in a food processor and pulse until smooth. Season to taste with salt.
- To serve, place squash on a platter and top with sauces, garnish with extra chopped cilantro and pepitas.
- A bright Pinot Gris fits the bill here. Alsace and Oregon offer great ones.