Squash with Chili Yogurt Cilantro Sauce

About recipe

Packed with flavor and healthy nutrients, this is a versatile dish that is sure to wake up your senses. Squash is a great source of potassium, phosphorous, calcium, and vitamins A and C. However, you can substitute squash for any season vegetable for a delicious and healthy meal year-round.

Photo by U.S. Department of Agriculture / CC BY

Recipe curtesy of Williams Sonoma

Ingredients (serves 1)

  • 1 large butternut squash, about 3 lb.
  • 1 teaspoon ground cinnamon
  • 6 tablespoons olive oil
  • Salt and freshly ground pepper, to taste
  • 1 1/2 cups cilantro leaves and stems, plus extra leaves for garnish
  • 1 small garlic clove, crushed
  • 2 1/2 tablespoons pumpkin seeds
  • 1 cup Greek yogurt
  • 1 1/2 teaspoon sriracha or other savory chile sauce


  1. Preheat an oven to 425 degrees Farenhiet.
  2. Cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges 3/4-inch wide and about 2 3/4-inches long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, 3/4 teaspoon salt, and a good grind of pepper. Mix well so that the squash is evenly coated.
  3. Arrange the squash, skin side down, in a single layer on 2 baking sheets and roast until soft and starting to color, 35 to 40 minutes. Remove from the oven and set aside to cool.
  4. To make the herb paste, combine the cilantro, garlic, the remaining 4 tablespoons olive oil and a generous pinch of salt in the bowl of a small food processer. Puree to form a fine paste and set aside.
  5. Reduce the oven temperature to 350 degrees Fahrenheit. Spread the pumpkin seeds on a baking sheet and roast in the oven until the outer skin pops open and the seeds become light and crispy, 6 to 8 minutes. Remove from the oven and let cool.
  6. When you are ready to serve, swirl together the yogurt and sriracha sauce. Arrange the squash wedges on a platter and drizzle the spicy yogurt sauce and then the herb paste over the top (you can also swirl the yogurt sauce and herb paste together, if you like). Scatter the pumpkin seeds on top, followed by the extra cilantro leaves, and serve immediately.
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