Roast squash with Za'atar

& seasoned yoghurt

Looking for accompaniments to the perfect roast or an Autumn inspired side, we came across this recipe for roast squash from Simple Fare’s Fall/ Winter edition. We followed it to the T, and can confirm it really delivers when you’re wanting that comforting, warm, sweet savoury something from a dish.
The maple almost candied the charred edges, and the flesh holds up just a little, before giving in to softness. The zesty za’atar, yogurt and lime cut through what might be quite a rich combination nicely.

Roast squash with Za'atar
& seasoned yoghurt

A squash or butternut squash
2 tbsp olive oil, plus some for drizzling
2 tbsp Maple Syrup (or honey, if you don’t have maple)
1 tbsp white wine vinegar
1 tsp cumin
Sea salt flakes

For serving
Natural yoghurt (we like greek style yoghurt)
1 lime

Preheat the oven to 230°C, and slice the squash into 2cm thick moons.
Toss with the olive oil, maple syrup, vinegar, cumin & salt on a lined baking dish.
Roast until they are tender and golden, 20 to 25 mins.
Smear the yogurt on a serving plate, arrange the squash on top, drizzle with olive oil and lime and sprinkle with za’atar.

Recipe From
Simple Fare Fall / Winter

Kitchen & Dining

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