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Donal Skehan
Roast Squash Platter with Spiced Herb Dressing | DonalSkehan.com, A simple vegetarian meal with little preparation but packed with flavour.
  • summer

Roast Squash Platter with Spiced Herb Dressing

August 08

Try and track down different summer squash varieties, or use courgettes, roughly chopped; but orange flesh squash should also be available in shops too. Serve with lentils.

  • serves Serves 4
  • time

Method

  1. 1. Preheat the oven to 200˚C/ 400˚F.
  2. 2. In a large bowl, whisk together the olive oil, red chilli flakes, salt and pepper. Add the squash pieces and toss to combine.
  3. 3. Place on a large roasting tray and roast in the oven for 40 minutes until tender and slightly charred.
  4. 4. For the spiced herb dressing, whisk the oil, coriander, chilli and lime together in a food processor or pestle and mortar and set aside.
  5. 5. Prepare the spicy yoghurt by stirring together the yoghurt and hot sauce and season with salt & pepper.
  6. 6. Arrange the squash on a platter, drizzle with the spiced yoghurt, coriander salsa and garnish with extra coriander leaves and sliced spring onions.

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Ingredients

2-3 squash, cut into rough 10cm pieces

1 tsp red chilli flakes

3 tbsp olive oil

6 spring onions, finely sliced

Sea salt and ground black pepper

For the spiced herb dressing:

2 tbsp olive oil

Handful of coriander, plus extra to garnish

½ green chilli

Juice and zest from 1 lime

Sprinkle of sea salt

For the spicy yoghurt:

6 tbsp natural yoghurt

1 tsp of hot sauce

2-3 squash, cut into rough 10cm pieces

1 tsp red chilli flakes

3 tbsp olive oil

6 spring onions, finely sliced

Sea salt and ground black pepper

For the spiced herb dressing:

2 tbsp olive oil

Handful of coriander, plus extra to garnish

½ green chilli

Juice and zest from 1 lime

Sprinkle of sea salt

For the spicy yoghurt:

6 tbsp natural yoghurt

1 tsp of hot sauce

You'll Need

Large bowl

Large roasting tray

Food processor

 

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