Roasted Butternut Squash with Spiced Yogurt

Roasted Butternut Squash with Spiced Yogurt


  • Squash (1, preferably with a diameter of at least 6 inches)
  • Olive oil (5 tablespoons + 1 tablespoon)
  • Salt (to taste)
  • Cumin (1 teaspoon)
  • Pepper (to taste)
  • Paprika (2 teaspoons)
  • Garlic (minced, 1 teaspoon)
  • Cinnamon (1 teaspoon)
  • Greek yogurt (1 cup, 10% fat)
  • Chilli flakes (to taste)
  • Lemon (1, squeezed)
  • Pomegranate seeds (to garnish)


  • To make this flavourful roasted squash dish, preheat your oven to 200C/180C fan/gas 6, then trim and slice the squash into 1-inch rounds, halving any large ones and scraping out the seeds with a teaspoon.
  • In a bowl, combine 5 tablespoons of olive oil with salt, cumin, pepper, paprika, garlic, and cinnamon, and brush the mixture over the squash before roasting it on a baking sheet for 30-40 minutes.
  • Separately, mix together 1 cup of 10% fat Greek yogurt with chilli flakes, lemon juice, paprika, olive oil, salt, and pepper.
  • Once the squash is roasted, spread a dollop of the spiced yogurt onto each plate, arrange the squash slices on top, and sprinkle with pomegranate seeds for a colorful finishing touch.

 Watch me make it:



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