"Sweet chile sauce has been making its way into dressings and dipping sauces for a while, but the rise in demand for the hot savory Sriracha sauce—originating in eastern Thailand and made from sun-ripened chile peppers and garlic, ground into a smooth paste—points to an increasing demand for the hot stuff.
Recent threats of shortages have created a small panic among those addicted to the sauce. Mixing Sriracha with Greek yogurt and drizzling it over a dish like this is a fast- track way to reach a sweet-sharp depth of flavor. The fresh herb paste brings in another layer of freshness, along with a visual “wow.” According to Ottolenghi, this is perhaps the simplest recipe in the book and destined to become a favorite.
Ingredients (serves four)
1 large butter nut squash (3 lb/1.4 kg)
1 tsp ground cinnamon
6 tbsp/90 ml olive oil
1¾ oz/50 g cilantro, leaves and stems, plus extra leaves for garnish
1 small clove garlic, crushed
Scant 2½ tbsp/20 g pumpkin seeds
1 cup/200 g Greek yogurt
1½ tsp Sriracha or another savory chile sauce
Salt and black pepper”
See how to prepare this delicious dish on CBS This Morning.
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