Roast chilli squash recipe with grilled broccoli and tahini yoghurt

4 as a side/sharing dish

Looking for a delicious sharing dish? This tempting plant-based recipe of roast chilli squash is perfect for enjoying with friends. Serve with grilled broccoli and tahini yoghurt – it’s too good to resist!

Butternut squash is one of our favourites for adding to plant-based dishes. Not only is this versatile ingredient incredibly delicious, it’s also full of wellbeing goodness. It’s high in a number of important vitamins and minerals – including vitamins A and C. Both of these vitamins have a supportive role in helping our immune system to function properly. They also help to mop up damaging free radicals that our cells produce as a natural part of metabolism.

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  • 1 butternut squash, de-seeded and cut into wedges
  • 50ml olive oil
  • 2 tbsp chilli flakes
  • 2 tbsp cumin seeds
  • 300g broccoli spears
  • 2 tbsp tahini
  • 150g dairy-free soy yoghurt
  • ½ lemon, juiced
  • Sea salt and black pepper


  1. Heat the oven to 180°C/350°F/gas mark 4. Add the butternut squash wedges to a bowl with the olive oil, chilli, cumin and a pinch of salt and pepper. Mix well.
  2. Place the squash on a baking tray and roast in the oven for about 40 minutes until coloured and a little softened yet still holding its shape.
  3. Bring a pan of salted water to the boil and cook the broccoli spears for about four minutes. Drain, then return to the pan with a drizzle of olive oil. Cook on a medium heatfor about one minute to remove excess water.
  4. Remove the broccoli from the pan and gently toss with the squash.
  5. Make the dressing (you can do this the day before) by stirring the tahini into the yoghurt. Add the lemon juice, season to taste and add a little olive oil to thin it if necessary.
  6. Serve warm.