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summer

Roast Squash Platter with Spiced Herb Dressing

A simple vegetarian meal with little preparation but packed with flavour.

4
Roast Squash Platter with Spiced Herb Dressing | DonalSkehan.com, A simple vegetarian meal with little preparation but packed with flavour.

summer

Roast Squash Platter with Spiced Herb Dressing

A simple vegetarian meal with little preparation but packed with flavour.

Tuesday, August 8, 2017
US / METRIC

2-3 squash, cut into rough 10cm pieces

1 tsp red chilli flakes

3 tbsp olive oil

6 spring onions, finely sliced

Sea salt and ground black pepper

For the spiced herb dressing:

2 tbsp olive oil

Handful of coriander, plus extra to garnish

½ green chilli

Juice and zest from 1 lime

Sprinkle of sea salt

For the spicy yoghurt:

6 tbsp natural yoghurt

1 tsp of hot sauce

2-3 squash, cut into rough 10cm pieces

1 tsp red chilli flakes

3 tbsp olive oil

6 spring onions, finely sliced

Sea salt and ground black pepper

For the spiced herb dressing:

2 tbsp olive oil

Handful of coriander, plus extra to garnish

½ green chilli

Juice and zest from 1 lime

Sprinkle of sea salt

For the spicy yoghurt:

6 tbsp natural yoghurt

1 tsp of hot sauce

Large bowl

Large roasting tray

Food processor

 

Serves 4

Try and track down different summer squash varieties, or use courgettes, roughly chopped; but orange flesh squash should also be available in shops too. Serve with lentils.

Preheat the oven to 200˚C/ 400˚F.
In a large bowl, whisk together the olive oil, red chilli flakes, salt and pepper. Add the squash pieces and toss to combine.
Place on a large roasting tray and roast in the oven for 40 minutes until tender and slightly charred.
For the spiced herb dressing, whisk the oil, coriander, chilli and lime together in a food processor or pestle and mortar and set aside.
Prepare the spicy yoghurt by stirring together the yoghurt and hot sauce and season with salt & pepper.
Arrange the squash on a platter, drizzle with the spiced yoghurt, coriander salsa and garnish with extra coriander leaves and sliced spring onions.
Serves 4

Ingredients
US / METRIC

2-3 squash, cut into rough 10cm pieces

1 tsp red chilli flakes

3 tbsp olive oil

6 spring onions, finely sliced

Sea salt and ground black pepper

For the spiced herb dressing:

2 tbsp olive oil

Handful of coriander, plus extra to garnish

½ green chilli

Juice and zest from 1 lime

Sprinkle of sea salt

For the spicy yoghurt:

6 tbsp natural yoghurt

1 tsp of hot sauce

2-3 squash, cut into rough 10cm pieces

1 tsp red chilli flakes

3 tbsp olive oil

6 spring onions, finely sliced

Sea salt and ground black pepper

For the spiced herb dressing:

2 tbsp olive oil

Handful of coriander, plus extra to garnish

½ green chilli

Juice and zest from 1 lime

Sprinkle of sea salt

For the spicy yoghurt:

6 tbsp natural yoghurt

1 tsp of hot sauce

You'll Need

Large bowl

Large roasting tray

Food processor

 

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