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RECIPES | Roast squash with Za'atar
Roast squash with Za'atar
& seasoned yoghurt
Looking for accompaniments to the perfect roast or festive meal, 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.
It might not have been on your Grandma's Christmas dinner menu, but it should be on yours this year.
It might not have been on your Grandma's Christmas dinner menu, but it should be on yours this year.
Roast squash with Za'atar
& seasoned yoghurt
& seasoned yoghurt
Ingredients
A squash or butternut squash
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
Za’atar
For serving
For serving
Natural yoghurt (we like greek style yoghurt)
1 lime
Salt
Za’atar
Method
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.
Preheat the oven to 230°C, and slice the squash into 2cm thick moons.
Recipe from
Simple Fare: Fall / Winter