Roasted Butternut with Luxlait Skyr

By
KACHEN
-
0
45
Bowl of roasted vegetables with skyr yogurt
Bowl of roasted vegetables with skyr yogurt

Roasted Butternut with Luxlait Skyr

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Total Time 50 minutes
Servings: 4 servings
Course: Main
Cuisine: Fusion
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 200°C (fan).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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