INGREDIENTS
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1 large butternut squash
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1 tsp ground cinnamon
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4 tablespoons extra virgin olive oil
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se salt and freshly ground black pepper
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2 ounces (about 50g) of cilantro, leaves and stalks, plus extra leaves for garnish1 garlic clove, peeled and crushed
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pumpkin seeds
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3/4 cup Greek yoghurt
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1 1/2 tsp sriracha (or other chili sauce)
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arugula or baby spinach