- Roasted Squash With Coriander Pesto.jpg (46.1 KiB) Viewed 710 times
Preparation Time: 20 minutes
Cooking time: 30 minutes
Serves: 4
No nutritional information available, but this is a Slimming World Recipe.
Ingredients
- 2 medium butternut squashes, halved, deseeded and cut into wedges
- Low-calorie cooking spray
- 1 tbsp ras el hanout
- 2 small packs fresh coriander
- 1 garlic clove, crushed
- 2 tbsp lemon juice
- ½ tsp chilli powder
- 2 tsp paprika
- 200g (7oz) fat-free natural Greek yogurt
Method
1. Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 7.
2. Arrange the squash in a large non-stick roasting tin (you might need 2 tins), spray with low-calorie spray and sprinkle with half the ras el hanout and a little seasoning. Turn the wedges over and repeat, then roast for 25 - 30 minutes or until tender and nicely browned at the edges.
3. Meanwhile, set aside a handful of coriander sprigs and put the rest of the coriander in a food processor. Add the garlic, 1½ tbsp lemon juice, 1½ tbsp cold water and ¼ tsp salt and blitz into a smooth paste (this is your coriander pesto).
4. Mix the chilli powder, paprika, the remaining lemon juice and a pinch of salt in a small bowl.
5. When you're ready to serve, spoon the yogurt into a bowl and swirl in half of the coriander pesto and half of the chilli powder mixture.
6. Divide the squash wedges between plates, drizzle over the yogurt dressing and spoon over the remaining pesto and chilli powder mixture. Scatter with the reserved coriander sprigs and sprinke with sea salt to serve.
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