Squash with chilli yoghurt and coriander sauce from Plenty More (page 193) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.181 in the US edition. See recipe for variations.

  • Renae.G on February 01, 2026

    Looks fabulous, flavours are great, reasonably easy to prep ahead.

  • prkrgrant on February 15, 2025

    The ratio of effort to flavor on this one is really hard to beat. Delicious and incredibly easy, especially as a side when putting more time into a main while the squash roasts. Will be adding it as a go-to for when butternut squash is in season

  • lou_weez on July 16, 2023

    Looks pretty and is delicious. Even my daughters vegetable hating boyfriend went back for seconds.

  • Ganga108 on March 02, 2022

    Simple to make, an easy recipe – the butternut is roasted and some pumpkin seeds are toasted in the residual heat of the oven. Yoghurt is mixed with chilli sauce and some coriander is whizzed with oil – both are drizzled over the cooked pumpkin. Quick and easy. It can be made early in the morning while the coffee is brewing and the porridge bubbling on the stove, and then left until lunch time.

  • sarahawker on January 18, 2021

    Very good, simple to prepare.

  • wcassity on December 06, 2020

    Delicious - family quickly devoured the whole dish. Used delicata and butternut squash. Be careful not to oversalt - mine was a bit over-salted so I mixed the yogurt into the cilantro sauce, sprinkled the roasted pepitas on top, and served it as a dip, skipped the sriracha.

  • chezmaryb on October 06, 2020

    Pretty good and relatively simple for ottolenghi but not my favorite

  • KarinaFrancis on July 18, 2020

    Agree with previous reviews, easy and delicious side. Bonus for entertaining, everything can be made in advance and assembled quickly before serving. I added 1/2 a green chilli to the herb dressing for a bit of extra zing

  • dinnermints on January 05, 2019

    Simple and delicious. Sprinkled some pomegranate seeds over the top.

  • cultus.girl on May 17, 2018

    One of our family’s favourites from Plenty More. The fresh herb paste takes it up a level.

  • mondraussie on July 17, 2017

    Delicious - used sweet potato instead of squash

  • FJT on June 26, 2015

    This was easy to make and extremely tasty. Would make a lovely side dish, but it stands up well on its own.

  • Bloominanglophile on January 05, 2015

    I am not a vegetarian, but don't demand meat at all meals. This dish was delicious, healthy, and quite satisfying with some whole wheat bread to help sop up all the cilantro sauce and yoghurt. I used peeled sweet potatoes instead of the butternut squash, and it worked fabulously. Might even make a nice side-dish for a Southwestern-inspired Thanksgiving feast.

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