Nigella Butternut with Beetroot, Chilli and Ginger Sauce is made with roasted butternut squash, raw beetroot, Greek yogurt, garlic, ginger, and red chilli. This recipe creates a vibrant, spiced dish with a creamy hot-pink sauce that’s as striking as it is flavorful. It takes about 2 hours and 45 minutes to prepare and serves 4–6.
Nigella Butternut with Beetroot, Chilli and Ginger Sauce Ingredients
For the Sauce:
- 150–175g raw beetroot
- 200g full-fat Greek yogurt (or oat-milk crème fraîche for vegan option)
- 2 fat garlic cloves
- 20g fresh ginger
- 1 red chilli
- 1 tsp sea salt flakes (or ½ tsp fine salt)
For the Butternut:
- 1 butternut squash
- 1 tsp ground mace
- 1 tsp ground ginger
- 4 tbsp (60ml) cold-pressed rapeseed oil or olive oil
- 1½ tsp sea salt flakes (or ¾ tsp fine salt)
How To Make Nigella Butternut with Beetroot, Chilli and Ginger Sauce
- Roast the Beetroot: Preheat oven to 220°C/200°C Fan. Trim beetroot, wrap in foil, and roast for about 2 hours until tender. Cool completely.
- Make the Sauce: Blend yogurt with garlic, peeled ginger, deseeded chilli, salt, and peeled beetroot until smooth and bright pink. Set aside.
- Prep the Butternut: Lower oven to 200°C/180°C Fan. Halve and deseed squash (no peeling needed), cut into chunks.
- Season and Roast: Toss butternut in oil, mace, and ginger. Sprinkle with salt. Spread in a roasting tin and roast for 45 minutes until tender.
- Assemble and Serve: Arrange warm butternut on a platter. Spoon over beetroot sauce and serve with extra sauce on the side.
Recipe Tips
- Don’t Use Pre-Cooked Beetroot: Only raw, oven-roasted beetroot works for the sauce.
- Make Ahead: Roast beetroot and butternut in advance; reheat as needed.
- Use Gloves: Peel beetroot with gloves to avoid staining your hands.
- Bold Flavors: The ginger-chilli beetroot sauce is potent—serve it on the side for guests to add to taste.
What To Serve With Butternut and Beetroot Sauce
This colorful dish pairs well with bulgur wheat, roast veggies, or a green salad. It also works as a vibrant side to roasted meats or a main in a vegetarian meal.
How To Store Butternut with Beetroot Sauce
Refrigerate: Store components separately for up to 2 days.
Freeze: Not recommended due to dairy in the sauce.
Butternut with Beetroot Sauce Nutrition Facts
- Calories: 310
- Total Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Sugar: 10g
- Protein: 6g
- Sodium: 520mg
FAQs
Can I make the sauce vegan?
Yes, use oat-milk crème fraîche instead of yogurt.
Can I use canned beetroot?
No, it must be raw and roasted for the right flavor and texture.
Is the sauce spicy?
It has a mild heat—adjust the chilli amount to suit your preference.
Do I have to peel the butternut?
No, the skin softens in the oven and is fully edible.
Can I serve this cold?
Yes, it’s delicious warm or at room temperature.
Nigella Butternut with Beetroot, Chilli and Ginger Sauce
Description
Roasted butternut squash dressed in a vibrant beetroot sauce bursting with chilli, garlic, and ginger—bold in flavor, beautiful on the plate.
Ingredients
Sauce:
Butternut:
Instructions
- Roast beetroot in foil at 220°C for 2 hrs. Cool completely.
- Blend yogurt, garlic, ginger, chilli, salt, and beetroot into a smooth sauce.
- Preheat oven to 200°C. Halve and chunk butternut (no peeling).
- Toss in oil, spices, salt. Roast 45 mins until tender.
- Serve warm with beetroot sauce spooned over.
Notes
- Raw beetroot only—roast ahead if needed.
- Sauce can be made vegan.
- Use gloves to peel beetroot.
- Reheat butternut gently before serving.