Roasted butternut squash wedges served with a spicy chili‑yogurt drizzle and a bright coriander‑garlic sauce, topped with crunchy pumpkin seeds.
Preheat the oven to 220 °C.
Halve the butternut squash lengthwise, discard the seeds, and cut the flesh with skin on into 2 cm‑thick, about 7 cm long wedges. Place the wedges in a large bowl, add ground cinnamon, 2 tablespoons olive oil, 4 teaspoons salt and a generous pinch of black pepper, then toss until the pieces are evenly coated.
Arrange the seasoned wedges skin‑side down on a baking sheet lined with parchment paper and bake for 35–40 minutes, or until the flesh is tender and lightly browned. Remove from the oven and let cool slightly.
While the squash bakes, blend the coriander greens, garlic, the remaining 4 tablespoons olive oil, and a pinch of salt in a mixer until smooth. Set the herb sauce aside.
Reduce the oven temperature to 180 °C. Spread the pumpkin seeds on a clean baking sheet and toast for 6–8 minutes, until the outer skins pop and the seeds become crunchy. Remove and let cool.
Just before serving, stir the chili sauce into the Greek yogurt until well combined.
Arrange the roasted squash wedges on a serving plate. Drizzle first with the chili‑yogurt sauce, then with the coriander‑garlic oil (or mix both sauces together). Garnish with the toasted pumpkin seeds and additional coriander greens, then serve immediately.
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