Roasted Butternut Squash with Yogurt and Curried Pepitas

the Breville Test Kitchen

Roasted Butternut Squash with Yogurt and Curried Pepitas

Name: Roasted Butternut Squash with Yogurt and Curried Pepitas
Cook time: 900 s
Total time: 4500 s
Yield: Serves 4
Ingredients: 1.3 kg butternut squash - peeled, seeded, cut into 5cm pieces; ¼ cup (60 ml) olive oil - divided; 1½ tsp kosher salt - divided; ½ tsp cracked black pepper; ⅓ cup (50 g) pepitas (pumpkin seeds); 1 tsp curry powder; ¾ cup (180 g) plain Greek-style yogurt

So simple and yet so tasty, roasting this wonderful winter vegetable brings out the naturally sweet and slightly nutty taste of the squash. It’s served topped with yogurt and curried pepitas for a delicious side dish.

the Smart Oven™ Air Fryer Pro

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1 hr 15 mins total time

15 mins active time

Easy

Serves 4

Ingredients

Measurements:

1.3 kg butternut squash
peeled, seeded, cut into 5cm pieces
¼ cup (60 ml) olive oil
divided
1½ tsp kosher salt
divided
½ tsp cracked black pepper
⅓ cup (50 g) pepitas (pumpkin seeds)
1 tsp curry powder
¾ cup (180 g) plain Greek-style yogurt

Instructions

1
Insert the wire rack into position 6. Set the oven to Roast, Super Convection, 190°C, for 55 minutes and press Start to preheat. Meanwhile, continue to the next step.
2
Toss the squash with the oil, salt and pepper and place in a single layer in the roasting pan.
3
Once preheated, place the pan in the oven and cook for 55 minutes. Meanwhile, make the curried pepitas.
4
Place a small saucepan over high heat and add the oil. When it begins to smoke add the pepitas and fry until they start to pop. Add the curry powder and salt. Stir and immediately remove from the heat so the pepitas do not burn.
5
The squash should feel tender when inserted with a knife. If not, cook it a little longer.
6
Spoon over the yogurt and top with the curried pepitas. Serve warm.