servings
For the butternut
- 1 large butternut squash seeds scooped out and sliced into 5 mm pieces
- Olive oil
- 1 tbsp Za’atar
- Salt and pepper
- 4 garlic cloves unpeeled
- A few cilantro leaves for serving
- Chilli flakes for serving
For the spicy cilantro sauce
- 1 medium bunch fresh cilantro leaves torn off
- 2 jalapeños halved and seeds removed
- 2 medium garlic cloves
- ½ tsp ground cumin
- ½ tsp sea salt
- 120 ml olive oil more if needed
For the garlic Skyr
- 1 pot LUXLAIT Skyr 450 g
- The roasted garlic cloves
- 2 tsp lemon juice
- Preheat the oven to 200°C (fan).
- Prepare the butternut: Place the squash slices and unpeeled garlic cloves on a large baking sheet. Drizzle with olive oil, season with Za’atar, salt, and pepper, then toss until evenly coated. Roast for about 35 minutes, turning halfway through for even browning.
- Make the cilantro sauce: While the squash roasts, blend the cilantro, jalapeños, garlic, cumin, salt, and olive oil until mostly smooth. Add a little more olive oil if needed, and adjust seasoning to taste.
- Prepare the garlic Skyr: Once roasted, mash the garlic cloves in a bowl and discard the peels. Mix in the Skyr and lemon juice, then season with salt and pepper.
- Assemble: Spread the garlic Skyr over a large plate. Arrange the roasted butternut on top, spoon over the cilantro sauce, and garnish with fresh cilantro leaves and chilli flakes.
