Butternut Squash Souvlaki
Cucumber Yogurt, Chopped Salad & Marinated Shallot
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
There’s nothing to say you need meat to make a fantastic souvlaki sandwich—and nothing to say you can’t use fluffy, puffy naan instead of the usual pita bread, either! We think that half the fun of cooking is making your own rules. So, you’ll wrap the warmed naan around perfectly spiced roasted squash and salty cubes of feta, with a schmear of silken yogurt sauce, a spoonful of a crunchy chopped salad and marinated shallot for zing. A feel-good feast if there ever was one.
We will send you:
- 225g Diced butternut squash
- 1 Bunch of dill
- 1 Garlic clove
- 2 Cucumbers
- 1 Tomato
- 1 Lemon
- 1 Shallot (or onion)
- 30g Feta
- 100g Greek yogurt
- 2 Naan
- 9g Souvlaki Party spices (garlic, mustard, paprika, smoked paprika, coriander, cumin, kosher salt)
Contains: Milk, Mustard, Wheat
You will need:
Zester
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
19 g
Saturated Fat
5 g
Sodium
1030 mg
Total Carbs
79 g
Sugars
14 g
Protein
19 g
Fibres
6 g
Preparation
Roast the butternut squash
Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast, 15 to 18 minutes, stirring halfway through, until browned and tender when pierced with a fork.
Mise en place
While the butternut squash roasts, zest and juice the lemon. Small-dice the tomato. Small-dice the cucumbers. Mince the garlic. Peel and halve the shallot; finely chop ½ and thinly slice the other ½. In a small bowl, marinate the shallot by tossing the sliced shallot with a splash of lemon juice; season with S&P to taste. Pick the dill fronds off the stems, discarding the stems; roughly chop the fronds.
Make the chopped salad
In a large bowl, combine the tomato, ¾ of the cucumbers, ⅓ of the dill and up to ½ of the following ingredients (to taste): finely chopped shallot, garlic, lemon zest and remaining lemon juice. Drizzle with olive oil; season with the remaining spice blend and S&P to taste. Toss well.
Make the cucumber yogurt
In a small bowl, combine the yogurt, remaining cucumbers and as much remaining finely chopped shallot, garlic, lemon juice and lemon zest as you’d like. Add ½ the remaining dill. Drizzle with olive oil and season with S&P to taste. Combine thoroughly.
Warm the naan & serve
Place the naan directly on an oven rack and toast, 1 to 2 minutes, until warmed through, soft and pliable. Divide the warmed naan between your plates. Top with the cucumber yogurt and roasted butternut squash. Top the roasted squash with a spoonful of the chopped salad. Garnish with the feta, remaining dill and as much marinated shallot as you’d like. Serve the remaining chopped salad on the side. Bon appétit!
