Butternut squash and yoghurt
Got leftover roast squash? Transform it into a fancy salad, topped with a quick yoghurt dressing and soy sauce-roasted pumpkin seeds.
Ingredients
- ¼ butternut squash, peeled and diced
- 1 tbsp olive oil
- 15²µ/½´Ç³ú pumpkin seeds
- 20ml/½fl oz soy sauce
- 1 tbsp mayonnaise
- 1 tbsp Greek-style yoghurt
- 1 garlic clove, finely chopped
- 1 lemon, juice only
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh chives
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Line a baking tray with baking paper. Toss the squash cubes in olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Remove from the oven and set aside.
Toss the pumpkin seeds in the soy sauce. Roast in the hot oven until toasted and the soy has disappeared. This will take 5 minutes.
Combine the mayonnaise, yoghurt, olive oil, garlic and lemon juice to taste in a small bowl.
Tip the cooked squash into a small serving dish. Spoon over the dressing, sprinkle the pumpkin seeds on top and finish with the dill and chives.
