At Home | Sabrina Ghayour's Ras el Hanout Butternut Squash | Waitrose

We’re back in the kitchen of Iranian-born chef and best-selling author Sabrina Ghayour. This spiced butternut squash recipe is full of flavour and colour, with Ras el Hanout, tahini yogurt, herb oil and pomegranate.

This recipe is vegetarian but it can easily be made vegan by switching the yogurt for a dairy-free version. Ras el Hanout is a blend of spices including cumin, allspice, chilli and rose petals that pairs beautifully with the sweet roasted butternut squash. Sweet potato would work really well in this recipe too.

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Ingredients:
1 butternut squash, about 1kg, halved lengthwise and cut into 2cm thick slices
2 tbsp olive or rapeseed oil
3 tbsp Ras el Hanout
1 - 2 tsp Cooks Ingredients Pul Biber chilli flakes
50g pine nuts
100g pomegranate seeds
25g Cooks Ingredients Crispy Fried Onions

For The Tahini Yogurt
2 tbsp tahini
2 tbsp boiling water
1 garlic clove, crushed
Zest of a whole lemon and juice of half
150g natural yogurt

For The Herb Oil
½ x 28g packet coriander
½ x 25g packet flat leaf parsley
squeeze of lemon juice
5 tbsp olive oil

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Видео At Home | Sabrina Ghayour's Ras el Hanout Butternut Squash | Waitrose канала Waitrose & Partners