Turn Simple Butternut Squash Into an Incredible Meal, by Mad Spatula on YouTube. 6 min 40 s.
- Video length
- 6 min 40 s
- Time to do it
- 1 hour
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Heat your oven to 220C (425F). Mix the spice rub in a small bowl: about 1 teaspoon cinnamon, 1 teaspoon turmeric, 1 teaspoon cumin, salt and 2 to 3 tablespoons olive oil.
Cut the butternut squash in half lengthways and scoop out the seeds. Peel it, then cut the flesh into 2 to 3 cm cubes or wedges.
Peel the onion and cut it into thick wedges. Toss the squash and onion with the spice rub until every piece is coated.
Spread the pieces in a single layer on a sheet pan and roast for 30 to 40 minutes, turning once, until the edges are browned and a knife slides in easily.
Cut the pomegranate in half. Score the skin and pull the halves apart over a bowl of water, then loosen the seeds under the water so the white pith floats free.
Toast the walnuts in a dry pan over medium heat for 3 to 5 minutes, shaking often, until they smell nutty. Roughly chop them.
Crumble about 100 g feta into a food processor or bowl. Add 4 to 5 tablespoons Greek yogurt, 1 crushed garlic clove and a splash of olive oil, then blend or mash until smooth.
Spoon the feta yogurt onto a plate, pile the roasted squash and onion on top, then scatter over the walnuts, pomegranate seeds, torn mint and chopped parsley.
Tips and common mistakes
Cut the squash into even-sized pieces so they cook at the same rate and do not steam.
Do not crowd the pan, or the vegetables will soften instead of browning.
Taste the feta sauce before serving, since feta is already salty and you may not need extra salt.
Use a sharp, heavy knife on the squash and keep your fingers clear of the blade.
Questions
Can I make this ahead of time?
Roast the squash and make the sauce up to a day ahead and store them separately in the fridge. Add the walnuts, pomegranate and herbs just before serving so they stay crisp and fresh.
What can I use instead of feta?
Goat cheese or a firm ricotta work well in the yogurt sauce. Adjust the salt after tasting, as some cheeses are saltier than others.
How do I pick a good butternut squash?
Choose one that feels heavy for its size with a matte, unblemished skin. A dull hollow sound when you tap it is a good sign.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
