Butternut Squash Souvlaki
Cucumber Tzatziki, Chopped Salad & Marinated Shallot
Cooking time
25 minutes
Servings
2/4
Calories
470 /serving
There’s nothing to say you need meat to make a fantastic souvlaki sandwich. You’ll wrap the warmed pita around perfectly spiced roasted squash and salty cubes of feta, with a schmear of silken cucumber tzatziki, 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:
- 200g Diced butternut squash
- 1 Bunch of dill
- 2 Cucumbers
- 1 Tomato
- 1 Lemon
- 1 Shallot (or onion)
- 30g Feta
- 60g Garlic-cucumber yogurt (tzatziki)
- 2 Artisanal pita
- 12g Meat Up spices (garlic, salt, onion, paprika, cayenne pepper, sunflower oil, oregano, thyme)
Contains: Milk, Wheat
You will need:
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
14 g
Saturated Fat
4 g
Sodium
1550 mg
Total Carb
74 g
Sugars
17 g
Protein
18 g
Fibre
12 g
Preparation
Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the squash with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 16 min., until browned and tender.
Mise en place
Meanwhile, zest and juice the lemon. Small-dice the tomato and cucumbers. Peel and halve the shallot; finely chop ½ and thinly slice the remaining ½. In a small bowl, make the marinated shallot by combining the sliced shallot, a splash of the lemon juice and S&P. Pick the dill fronds off the stems; roughly chop the fronds.
Make the salad
In a large bowl, combine the tomato, ¾ of the cucumbers, ⅓ of the dill, up to ½ the chopped shallot, up to ½ the lemon zest, up to ½ the remaining lemon juice, a drizzle of oil, the remaining spices and S&P.
Make the cucumber tzatziki
In a second small bowl, combine the tzatziki and remaining cucumbers, chopped shallot, lemon juice and zest. Add ½ the remaining dill, a drizzle of oil and S&P; stir well.
Warm the pita & serve
Warm the pita directly on an oven rack, 1 to 2 min., until soft and pliable. Divide the pita between your plates. Top with the cucumber tzatziki, squash and a spoonful of the salad. Garnish with the cheese, marinated shallot and remaining dill. Serve the remaining salad on the side. Bon appétit!
