Roasted Squash with Sweet Spices, Lime and Chili

Preheat oven to 400 degrees.

Cut the squash in half, discard seeds and slice into 1/2 inch thick slices. Lay out on a baking sheet greased with 1 tbsp oil.

Place cardamom pods in a mortar and work with the pestle to get seeds out of pods.

Discard pods and work the seeds to a rough powder.

Transfer to a small bowl and add remaining 3 tbsp olive oil and allspice.

Stir and brush mixture onto squash slices.

Sprinkle with salt. Roast until light browned and tender.

Meanwhile, whisk together yogurt, tahini, lime juice, 2 tbsp water and a pinch of salt and sugar. The sauce should be thick but runny enough to pour - add more water if necessary.

Serve the squash hot, drizzled with yogurt sauce.