Butternut squash is a versatile and nutritious vegetable that can be enjoyed in many different ways. This recipe for roasted butternut squash with Mediterranean flavors is a delicious and easy-to-prepare dish that can be served as an appetizer, salad, or main course.
The squash is roasted until tender and slightly caramelized, and then tossed with a mixture of cucumbers, Kalamata olives, fresh parsley, sumac, lemon zest, and crunchy almonds. The combination of flavors is fresh, bright, and full of Mediterranean inspiration.
This dish is easy to make and can be prepared in advance. It is also a great way to use up leftover roasted butternut squash.
This roasted butternut squash with Mediterranean flavors is a delicious and versatile dish that is sure to please everyone at the table. It is easy to make, healthy, and full of flavor. So gather your ingredients, preheat your oven, and get ready to enjoy a delightful and satisfying meal!
Roasted Butternut Pumpkin with Yogurt
Ingredients
- Cucumbers
- Kalamata olives
- Fresh parsley
- Sumac
- Lemon zest
- Almonds
Instructions
- Preheat oven to 220C.
- Peel a medium sized butternut pumpkin, and chop into small cubes. I’d encourage you to use the video as guidance for the size.
- Put the butternut pumpkin into a bowl, then add 1/4 cup olive oil, sea salt, fresh ground pepper, 2 large garlic cloves crushed (make it garlicky!), 1 tsp dried oregano, 3/4 tsp smoked paprika, 1/4 tsp cumin, and give everything a good mix. Lay out some parchment paper on a baking dish and put in the oven for 30 minutes at 220C.
- While the pumpkin is roasting, lets get the rest of the ingredients together. Start with 3/4 to 1 cup of plant-based yogurt out at the bottom of a plate.
- Top the yogurt with 1 finely diced cucumber, 1/3 cup finely diced Kalamata olives, 2-3 tablespoons of fresh finely chopped parsley and any other green herbs.
- Then add the roasted butternut pumpkin on top.
- To the plate, add 2 tablespoons of roasted almonds, 1 tablespoon sumac, then top with a little more fresh herbs.
