Butternut Chips & Dips

Butternut Chips & Dips

Butternut Chips with Chilli Yogurt and Garlicky Green Sauce


These butternut chips are a total Boxxfresh favourite... served with the chilli yogurt and garlicky green sauce, which can be make with coriander or watercress, they make a real treat!

We love to serve them in the middle of the table for everyone to share.  


For the butternut chips:

1 butternut squash, chopped into 2cm thick wedges

1 tsp ground cinnamon

olive oil


For the garlicky green sauce:

1 bunch of coriander or watercress, leaves and stalks

1 garlic clove

tbsp olive oil


For the chilli yogurt:

1 cup of greek yogurt

1 tsp of sriracha chilli sauce

Sea salt and pepper to taste

A small handful of toasted pumpkin seeds to garnish.



1. Pre-heat oven 220C/ 200C fan/ GM7

2. Cut and prepare squash by cutting off the tips at the top and bottom, cutting it in half lengthways then scooping out the seeds with a spoon. Chop each half into chunky wedges.

3. Place in a bowl with cinnamon, 4 tablespoons of olive oil, salt, pepper and mix well so everything is coated.

4. Place squash on a baking tray skin side down, roast in the oven for 30-40 minutes or until tender in the centre and caramelised around the edges.

5. Meanwhile, place the coriander or watercress, garlic, 3 tbsp of olive oil, generous amounts of salt and pepper in a food processor and blitz until smooth.

6. Swirl the yogurt and chilli sauce together in a small bowl.

7. Remove the squash from the oven and assemble the chips on a platter or board, drizzle over the spicy yogurt sauce and then do the same with the garlicky green sauce, sprinkle over the pumpkin seeds and serve!