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One pot

Butternut Squash Souvlaki Pitas

with Cucumber Yogurt & Chopped Salad

Cooking time

25 minutes




610 /serving

Who says the ultra-satisfying flavours of souvlaki are only for meat lovers? This Greek-inspired meal is as filling as it is tasty—and vegetarian friendly, to boot! Tender cubes of roasted butternut squash form the heart of this sandwich. They’re stuffed into warm naan, a step up from the traditional pita, and drizzled with a creamy yogurt-based sauce. You’ll stuff your sandwiches with cucumber, tomatoes, feta cheese and a sprinkle of fresh dill. A spoonful of lemon-marinated shallots and this dish is ready to devour.

We will send you:

  • 1 Garlic clove
  • 1 Shallot (or onion)
  • 2 Cucumbers
  • 2 Tomatoes
  • 1 Lemon
  • 340g Diced butternut squash
  • 1 Bunch of dill
  • 30g Feta
  • 100g Greek yogurt
  • 2 Naan
  • 9g Signature souvlaki spice blend (garlic, mustard, paprika, smoked paprika, coriander, cumin, kosher salt)

Contains: Milk, Mustard, Wheat

You will need:

Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
23 g
Saturated Fat
5 g
1030 mg
Total Carbs
88 g
17 g
20 g
7 g
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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 in the oven, 15 to 18 minutes, turning halfway through, until browned and tender when pierced with a fork.
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Mise en place
While the squash roasts, zest and juice the lemon. Small-dice the tomatoes. Small-dice the cucumbers. Mince the garlic. Peel, halve and finely chop the shallot. In a small bowl, toss ½ the shallots with a splash of lemon juice and season with S&P to taste. Reserve the remaining shallots in another small bowl. Pick the dill fronds off the stems; roughly chop the fronds.
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Make the chopped salad
In a large bowl, combine the tomatoes, ¾ of the cucumbers, ⅓ of the dill and up to ½ of the following ingredients (to taste): unmarinated shallots, garlic, lemon zest and remaining lemon juice. Drizzle with olive oil and season with the remaining spice blend and S&P to taste. Toss to combine thoroughly.
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Make the sauce
In a small bowl, combine the yogurt, remaining cucumbers and as much of the remaining unmarinated shallotsgarlic, lemon juice and lemon zest as you’d like. Add ½ of the remaining dill. Drizzle with olive oil and season with S&P to taste. Combine thoroughly.
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Warm the naan & serve
Place the naan directly on the oven rack and toast, 1 to 2 minutes, until warmed through, soft and pliable. Divide the warmed naan between your plates and top with the sauce and roasted squash. Top the roasted squash with a spoonful of the salad. Garnish with the feta, remaining dill and as many of the lemon-marinated shallots as you’d like. Serve the remaining chopped salad on the side. Bon appétit!