Roasted Squash with Zhoug, Garlic Yogurt + Brown Butter
12 Days of Holiday Recipes — Day 8
I hope you love squash as much as I do because I’m back with another squash recipe! This one is inspired by my favourite restaurant in Toronto, Bernhardt’s, and it features a tender, sweet roasted squash on a bed of tangy garlic yogurt, drizzle generously with homemade zhoug (a spicy cilantro sauce that couldn’t be easier to make) and of course, brown butter. This squash makes the perfect holiday side dish and is the ideal combination of creamy, sweet & a tiny bit spicy. I promise your guests will LOVE this recipe and most likely be super impressed by it, even though it’s very simple to make. Hope you love it!
Roasted Squash with Zhoug, Garlic Yogurt + Brown Butter
Ingredients
For the zhoug (spicy cilantro sauce):
1 medium bunch fresh cilantro, leaves torn off
2 jalapeños, sliced in half + seeds scraped out
2 medium garlic cloves
½ tsp ground cumin
½ tsp sea salt
½ cup olive oil (plus more if needed)
For the garlic yogurt:
1 cup plain, thick Greek yogurt or Skyr
1 small clove garlic, grated
2 tsp lemon zest
For the squash:
1 large kabocha or buttercup squash, seeds scooped out + sliced into 1-inch pieces
Olive oil, salt, pepper + garlic powder, for roasting
A few cilantro leaves, for serving
Chili crisp or flakes, for serving
Optional but recommended: 3 tbsp browned butter for drizzling over squash (brown butter method here)
Method
Preheat your oven to 400 degrees F. Coat your squash pieces generously in olive oil, salt, pepper and garlic powder, then lay the pieces flat on a baking sheet with space in between each one. Roast the squash for 30-40 minutes, flipping each piece halfway, until they are golden brown at the edges and tender inside.
While the squash roasts, make your zhoug sauce by combining all ingredients in a blender or food processor and blending until mostly smooth, adding a bit more olive oil if needed. Taste and add more salt if desired (I did).
For the garlic yogurt, whisk together your yogurt, grated garlic and lemon zest in a bowl. Set aside.
To serve, spread the garlic yogurt on a serving plate or dish. Arrange squash pieces on top of yogurt, then drizzle with brown butter if desired. Dollop zhoug sauce on top, then add fresh cilantro and chili crisp if desired. Enjoy!
Serves 4
