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Cumin Spiced Squash With Yoghurt
This colourful dish is one of our go-to recipes when we have friends visiting. Try pairing it with crusty bread and a salad if you're cooking for dinner.
Ingredients
Ingredients
- butternut squash, peeled
- olive oil
- salt + pepper
- cumin seeds
- red onion, thinly sliced
- apple cider vinegar
- caster sugar
- cooked puy lentils, see notes
- vegan yoghurt
- fresh mint, plus extra for topping
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Slice the butternut squash into 2cm (0.8”) semi-circles. Remove the seeds and rinse them underwater, then leave them to one side.
- 3
Add the squash to a tray, drizzle with olive oil, season generously with salt and pepper and add the cumin seeds. Mix together, then roast for 20 minutes.
- 4
Add the red onion to a mixing bowl. Separately, combine the vinegar, a large pinch of salt and the sugar in a saucepan and bring it to a simmer, then pour it over the red onion and leave it to sit.
- 5
Add the lentils and squash seeds to the tray with the butternut squash. Mix everything together, then roast for another 5 minutes.
- 6
Chop the fresh mint and combine it with the yoghurt in a bowl.
- 7
Serve the butternut squash with the yoghurt, lentils, squash seeds and top with the pickled red onion and a few mint leaves.
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