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Sizzling squash with herby cucumber yogurt


Serves: 4-6
timePrep time: 20 mins
timeTotal time:
Sizzling squash with herby cucumber yogurt
Recipe photograph by Andrew Montgomery

Sizzling squash with herby cucumber yogurt

Fire up the barbecue for Gill Meller's sizzling squash with herby cucumber yogurt. It's lovely as a main with some crusty bread or as a side to roast chicken

Serves: 4-6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
226Kcal
Fat
13gr
Saturates
2gr
Carbs
20gr
Sugars
11gr
Fibre
5gr
Protein
5gr
Salt
0gr

Gill Meller

Gill Meller

Food writer and chef Gill Meller lives near Lyme Regis in Dorset with his wife and two daughters. He has worked with Hugh Fearnley-Whittingstall at River Cottage HQ for more than 10 years. His book, Gather (Quadrille, £25), was published in 2016.
See more of Gill Meller’s recipes
Gill Meller

Gill Meller

Food writer and chef Gill Meller lives near Lyme Regis in Dorset with his wife and two daughters. He has worked with Hugh Fearnley-Whittingstall at River Cottage HQ for more than 10 years. His book, Gather (Quadrille, £25), was published in 2016.
See more of Gill Meller’s recipes

Ingredients

  • 1 butternut squash (about 1kg) topped and tailed
  • 2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 4 tbsp olive oil
  • ½ tsp dried chilli flakes, plus extra to serve
  • 1 x 20g pack rosemary
For the yogurt
  • ½ medium cucumber peeled, halved lengthways and deseeded
  • 4 tbsp natural yogurt
  • ½ small garlic clove, crushed
  • 2 tbsp chopped mint, plus extra to garnish
  • 2 tbsp chopped coriander, plus extra to garnish

Step by step

Get ahead

Mix the squash with the oil and flavourings, and transport in a large food bag or sealed container. Slice the cucumber and transport in a lidded container.

  1. Use a large cook’s knife to cut the squash in half; remove the seeds using a spoon. Cut the squash into long wedges from top to bottom, about 2-3cm thick. Put in a shallow dish.

  2. Lightly toast the fennel seeds and cumin seeds in a dry pan, then crush. Trickle half the olive oil over the squash wedges; scatter over the spices, chilli flakes and rosemary sprigs. Season with plenty of salt and pepper; tumble everything together to coat.

  3. Light the campfire with a wire grill set on top, or the barbecue, or preheat your grill pan if you’re cooking inside. When the coals are glowing hot, or the pan is very hot, lay the squash wedges and the rosemary sprigs over the bars or onto the pan. Cook for 18-20 minutes on each side – depending on the heat of the coals, you may need to adjust the height of the grill if the coals are too hot. You want the squash to be soft and tender with some light charring.

  4. Either dice the cucumber or slice into thin half moons and put it in a bowl with the yogurt, garlic, chopped mint and coriander and the remaining olive oil. Season with salt and pepper.

  5. Pile the hot squash onto a plate or board and spoon over the yogurt. Finish with an extra scattering of chopped mint and coriander leaves, some more salt and pepper and some extra dried chilli flakes if you like.

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