Phew, holidays are done and dusted for another year! Dunno about you, but this time of year is a bit crazy at my end. Working in the food industry, there is no rest during the month of December. AT. ALL. It’s all about cakes, cakes, dessert platters, more cakes, catering, vegan cheese, more cakes, vegan pancakes, sleeping on average 5 hours a night, then more cakes, more pancakes…you get the picture. Lots of things to make and organize and no time to put my feet up, not even on a Sunday.
It’s all good fun, the adrenaline (and coffee) definitely kept our team pumping and on a high all month, but also…it feels damn good to breathe again! In other words, I am one of those crazy people who welcomes January with all the chill & beach time it brings. And home cooking! Definitely good to be back in my own kitchen.
By the way, Happy New Year! Hope you’ve created wonderful memories over the past few weeks and hope you ate A LOT of good food.
Speaking of good food, I was planning to share these beautiful butternuts back in December, but who had time to blog last month. So here they are today! Easy and delicious and worthy of your attention.
They are beautiful and perfectly roasted until soft and sweet. The tahini yogurt sauce – so simple, but so amazing! I have been eating it by the spoon full. It’s amazing in salads and in sandwiches and even as a dip with carrots and celery. Tried them all!
Hasselback butternut squash with tahini yogurt sauce
- 2 small butternut squash
- 1 TBSP mixed Italian dry herbs
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1tsp paprika
- 1 TBSP sesame seeds (I only had black sesame seeds, but white will be fine)
- 5 TBSP olive oil
Ingredients for tahini yogurt sauce
- 5 TBSP coconut yogurt
- 3 TBSP tahini
- 2 garlic cloves, grated
- Preheat the oven to 190C.
- Wash and wipe dry the butternut squash (if you want to leave the skin on – I did) or peel the skin off.
- Cut your butternut squash in half, lengthwise, and scoop the seeds out (if they have seeds – mine didn’t because they were baby butternuts)
- Score the butternut squash 2/3 in; basically slice it finely without going all the way down, without touching the chopping board.
- Arrange the butternuts in a baking tray – you can use baking paper but I tried it without and it was fine. Plus, less waste in the bin! (I was never a fan of single use baking paper…)
- In a small bowl, add the olive oil, sesame seeds and all the spices.
- Mix well with a spoon and then rub this seasoning over the butternuts, making sure you get some in between the slices.
- Bake the butternuts for 40 minutes, until tender and soft.
- Meanwhile, to make the sauce, add the ingredients to a small bowl and whisk together with a spoon until it mixed.
- Drizzle the sauce on the butternuts once they’re ready and serve warm. This is a wonderful side or on top of lemony quinoa&spinach for a main dish.