Yotam Ottolenghi’s Squash with Chile Yogurt and Cilantro Sauce
Butternut squash gets drizzled with Sriracha-spiked yogurt and more.
He has been dubbed a genius with vegetables.
His cooking may not be vegetarian per se, but Yotam Ottolenghi, the chef-owner of four London restaurants, definitely is a champion of putting vegetables front and center, in especially vibrant ways.
His three previous cookbooks have all been best-sellers: “Ottolenghi,” “Jerusalem,” and “Plenty.” No doubt, his fourth one, “Plenty More” (Ten Speed Press), also will top the charts.
In this cookbook, of which I received a review copy, Ottolenghi continues his foray into dazzling veg-centric dishes such as “Steamed Eggplant with Sesame and Green Onion,” “Iranian Vegetable Stew with Dried Lime,” and “Grilled Banana Bread with Tahini and Honeycomb.”
At this time of year, I love roasting winter squashes. But I’m always looking for new ways to accent them. “Squash with Chile Yogurt and Cilantro Sauce” fit the bill perfectly.
