You may also like
Categories:Viewed: 73 - Published at: 8 years ago
Ingredients
- 800 g (28.2oz) (approx) squash, peeled and diced
- 1 lemon, juice only
- 1 splash good quality olive oil
- 1 tsp herby harissa (more if you like it hot)
- 3 tbsp plain yoghurt
- 1 handful chopped coriander
- 1 handful chopped mint
- 1 clove garlic, crushed
- 2 tbsp toasted pumpkin seeds
Method
- Preheat the oven to 190C.
- Put the squash in a baking dish and toss in just enough olive oil to coat.
- Roast for 35 mins or so, until tender.
- When ready, mash the squash coarsely with a potato masher.
- Stir in the harissa and just enough lemon juice, olive oil and salt and pepper to taste.
- Mix the yoghurt with the chopped herbs and garlic.
- Transfer the squash to a serving dish and swirl the yoghurt through.
- Drizzle with a little more oil and scatter over the toasted pumpkin seeds.
