Recipe: Butternut Squash with Yogurt and Sesame Seeds

There are a million ways to dress up squash, and America's Test Kitchen has offered up a selection of their favorite methods. Try this one on for size!

(And, check out this version with tahini and feta, and this one with radicchio and parmesan!)

Photo courtesy America's Test Kitchen
Photo courtesy America's Test Kitchen

Butternut Squash with Yogurt and Sesame Seeds
Serves 4 to 6

1 large (2 1/2- to 3-pound) butternut squash
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

3 tablespoons plain Greek yogurt
4 teaspoons extra-virgin olive oil
4 teaspoons water
1 teaspoon sesame seeds, toasted
1 teaspoon coriander seeds, toasted and crushed
1/4 teaspoon dried thyme
1/4 cup fresh cilantro leaves

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Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef's knife, remove skin and fibrous threads from squash just below skin (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise 1/2 inch thick.

Toss squash with melted butter, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes longer.

While squash roasts, whisk yogurt, oil, water, and pinch salt together in small bowl. Combine sesame seeds, coriander seeds, thyme, and pinch salt in second small bowl.

Transfer squash to large serving platter. Drizzle yogurt mixture evenly over squash and sprinkle evenly with sesame seed mixture. Sprinkle with cilantro and serve.

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