Roasted Butternut Squash with Sweet Spices & Chillies
Vegan butternut squash with sweet spices and chili
Recipe type: Appetiser
Serves: 4-6
  • Salt & pepper
  • 3 Tbsp olive oil
  • 1 medium butternut squash (about 2 lbs)
  • 2 tbsp cardamom pods
  • 1 tsp ground allspice
  • ¼ cup soy yogurt
  • 1¼ tbsp tahini
  • 1 tbsp lime juice
  • 1 green or red chile, thinly sliced
  • ⅔ cup picked cilantro leaves
  1. Preheat oven to 400 degrees F.
  2. Cut the squash in half lengthways, scoop out the seeds and discard. Cut each half, top to bottom, into ⅜" slices and lay them on out on a large baking sheet lined with parchment paper. I like to take the skin off but you can serve with the skin on.
  3. Place the cardamom pods in a mortar and work with a pestle to get the seeds out of the pods. Discard the pods and work the seeds to a rough powder. Transfer to a small bowl, add the allspice and the olive oil and stir well. Brush this mixture over the butternut slices. Sprinkle with a pinch of salt and place in the oven for 15-20 minutes or until tender when tested with the point of a knife. Remove from the oven.
  4. Meanwhile, whisk together the yogurt, tahini, lime juice, 1 tbsp of water and a pinch of salt and pepper. The sauce should be thick but runny enough to pour. Add more water if necessary.
  5. To serve, arrange the butternut slices on a serving platter and drizzle with the yogurt sauce. Scatter the chile slices over the top. Garnish with the cilantro.
  6. Optional - you can also garnish with very thin peeled slices of lime.
Recipe by Ordinary Vegan at