Squash with chilli yoghurt and coriander sauce from Essential Ottolenghi: A Collection (page 193) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • 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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