Yogurt with Winter Veg and Chimichurri

Full fat yogurt is the bomb. If you can, buy it local. Otherwise, make sure it comes from happy cows. Happy cows tend to eat a lot of grass, which can make the yogurt slightly yellow. So look out for that. Also, who has time for 0% fat yogurt? Like, what even is that? Once you have your yogurt, put it on everything. At least, that was my motto for a long time. Toast, grains, soup, roasted veg, fish, meat, curry, potatoes… everything I ate, I just dropped a dollop of yogurt on top of it. Fucking amazing.

But then I went to this scrumptious spot in Seattle and there was this yogurt, butternut squash, applesauce dish that changed my life. They didn’t use yogurt as a late addition or sidenote, they used it as the freaking base of the dish and I was like, game over, from now on I'm putting my yogurt in a bowl and dropping a dollop of food on top of it.

It’s winter, so my CSA is bringing me some gnarly looking vegetables right now. Once they're peeled and roasted though, they look great and taste even better. For this dish, I used half a kabocha squash, two carrots, and three golden beets. But pretty much any combination of winter veg will do, so just roast whatever you have on hand. Likewise, you can sub the chimichurri for pesto or another herb/fruit sauce.


assortment of winter veg

drizzle of honey 

pinch of cumin

few shakes of oregano

big handful of parsley

big handful of cilantro 

2 garlic cloves

juice and zest from 1 lemon

big splash of white wine vinegar

olive oil 

salt & pepper

handful of pepitas 






Preheat the oven to 450F. Peel, deseed, and chop the vegetables. Arrange on a baking sheet and drizzle with olive oil and honey. Sprinkle on the cumin, oregano, salt and pepper, then mix together so the veg is evenly coated. Spread the veg in one layer on the sheet and roast in the oven for 45 mins, shuffle the veg around half way through.

To make the chimichurri, blend the parsley, cilantro, garlic, lemon juice and zest, white wine vinegar, salt and pepper in a food processor. As you blend, drizzle in olive oil until you get a loose pesto like consistency. 

Put pepitas in a small pan and lightly toast on a medium heat. 

Pour yogurt in a bowl, top with roasted veg, chimichurri, and pepitas. Drizzle with olive oil and season to taste. Eat while the veg is still hot and the yogurt is deliciously cool.