Roasted Butternut with LUXLAIT SKYR

The combination of tender butternut squash, tangy skyr, and a spicy cilantro sauce brings together flavours that are both fresh and comforting. Drizzled with rich browned butter and topped with garlic, this recipe offers a wonderful balance of indulgence and healthiness, perfect for your next family dinner.

Roasted Butternut with LUXLAIT SKYR
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Serves: 4 Prep Time: 50 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

For the butternut:

1 large butternut squash, seeds scooped out + sliced into 1cm pieces

Olive oil, 1Tablespoon Za'atar, salt, pepper, for roasting

4 garlic cloves, unpeeled*

a few cilantro leaves, for serving

Chili flakes, for serving

3 tbsp browned butter for drizzling

For the spicy cilantro sauce:

1 medium bunch fresh cilantro, leaves torn off

2 jalapeños, sliced in half + seeds scraped out

2 medium garlic cloves

½ tsp ground cumin

½ tsp sea salt

120 ml olive oil (plus more if needed)

For the garlic yogurt:

1 pot LUXLAIT Skyr (450 g)

4 garlic cloves, roasted (see above*)

2 tsp lemon juice

Instructions

Heat oven to 200° C.

Place the squash slices on a large baking sheet, together with the garlic cloves. Drizzle with olive oil, season with za'atar, salt and pepper, and toss everything together until well coated. Place in the oven and roast for about 35 minutes, flipping everything halfway through for even browning.

Place the roasted garlic cloves in a bowl and mash well with a fork. Remove garlic peels and add the skyr, lemon juice, and mix well to combine. Season with salt and pepper to taste.

While the squash roasts, make your cilantro sauce by combining all ingredients in a blender or food processor and blending until mostly smooth, adding a bit more olive oil if needed. Taste and add more salt if desired.

In a skillet or saucepan, heat your butter over medium. Let cook for about 3-4 minutes until it's starting to bubble. Continue cooking the butter, stirring frequently, until it starts to get foamy, about 3 more minutes. Keep stirring until your butter is golden brown in colour and smells nutty and delicious. As soon as it has browned slightly, remove from the heat and pour into a container.

Spread the LUXLAIT Skyr inside a large plate. Arrange squash pieces on top of yogurt, then drizzle with brown butter if desired. Dollop cilantro sauce on top, then add fresh cilantro and chili flakes.

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Roasted Butternut with LUXLAIT SKYR