Ingredients
1 large butternut squash (1 pound)
1 teaspoon cinnamon
4 Tablespoons olive oil
1 3/4 oz cilantro
1 clove garlic, crushed
2.5 tablespoons pepitas
1/2 cup Greek yogurt
1 tsp Sriracha (add more or less to taste) \
Preparation
Preheat oven to 425. Cut the squash in half lengthwise, remove seeds and slice into 3/4" slices. In a bowl combine the 1 tsp cinnamon with 2 T olive oil and some salt and pepper. Toss the squash so they are evenly coated and place on a foil lined cookie sheet. Roast the squash for 40 minutes. While squash is roasting, combine the 1/2 cup yogurt with the 1 tsp sriracha. In a food processor, pulse the garlic, cilantro, some salt and 2 T olive oil to form a paste. When squash is done, reduce oven temp to 350 and place pepitas on a second baking sheet. Cook for 6-8 minutes. To Serve: remove skin from squash. Place on a platter or plates. Spoon the yogurt sauce over and drizzle with herb sauce. Sprinkle with pepitas. Alternately you can swirl the yogurt and herb sauce together then drizzle over squash.
