Roast chilli squash recipe with grilled broccoli and tahini yoghurt
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
- 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.
- 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.
- 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.
- Remove the broccoli from the pan and gently toss with the squash.
- 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.
- Serve warm.