As the temperature starts to drop its time to raise the heat, Canada. And what I mean by heat is hot sauce, not a trip to Miami, (maybe next year). So if you are in the need to spice your life up a bit then try this crazy hot, hot sauce. I have been squeezing it on avocado toast, on top of eggs and into my chili for a bit of heat. So what does this have to do with squash? Nothing really, but it is just another food group that I can add hot sauce too!
Watch out Canada, a new hot sauce has arrive from our neighbours! Made in the USA Secret Aardvark is now available in Canada. All I can say is it will blow the leaves on your lawn right onto the street. Happy Autumn.
Roasted Squash with Spicy Yogourt Green Sauce
This recipe serves 4.
Secret Aardvark hot sauces are available at the Foodland on Danforth.
Ingredients
For the Squash
Winter squash, (about 2 lb) any variety, cut into slices or large chunks.
2 -3 tbsp olive oil
salt and pepper
3/4 cup of pomegranate seeds, (for garnish)
2 green onions, thinly sliced on the diagonal, (for garnish)
Ingredients for the yogourt green sauce
1 cup plain Greek yogurt
2 tsp Secret Aardvark Serrabanero Green Hot Sauce, (or more to taste)
½ cup cilantro leaves
2 tablespoons mint leaves
2 tbsp olive oil
zest from 1 lime
1 tablespoon fresh lime juice (or more to taste)
1/4 tsp salt
Directions
For the squash
1. Preheat oven to 400 degrees.
2. Rinse the squash, then cut in half and scoop out the seeds. Do not discard the seeds. Cut squash into wedges.
3. Toss the cut squash directly on a baking sheet lined with parchment paper with about 2 Tbs, or more if needed of olive oil and a generous seasoning of salt and pepper. You can also roast the seeds at the same time, just toss in a bit of oil and spread out on another baking sheet.
4. Roast the squash until tender and nicely browned about 20 to 40 minutes, depending on the texture of the squash. Squash should be fork tender. The seeds will take about 15 minutes and brown quickly so keep an eye on them.
5. While the squash is roasting, make the green yogourt sauce.
For the yogourt green sauce
1. In a the bowl of a food processor add the yogourt, hot sauce, cilantro, mint, oil, lime zest, lime juice and salt, process until smooth.
2. Taste the sauce and adjust seasoning.
3. Cover and refrigerate until ready to use.
To assemble
1. To serve, arrange the squash on a platter, spoon a ribbon of the yogurt green sauce on top the squash.
2. Garnish with the pomegranate seeds, green onions and the roasted pumpkin seeds. Finish with salt and freshly ground black pepper.
3. Serve warm or at room temperature.
4. You can pass around extra hot sauce for your brave guests.
Cooks Notes
Any leftover yogourt sauce can be store in the fridge for up to a week.
I used an acorn squash for this recipe, but it will work with any variety of winter squash.