Roasted Squash with Sweet Spices, Lime and Chili
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
- 2 small or 1 medium-large squash
- 4 tbsp olive oil
- 2 tbsp cardamom pods
- 1 tsp ground allspice (or 1/2 ground cloves, 1/2 ground cinnamon)
- 1/2 cup plain yogurt
- 2 tbsp tahini
- Juice of 1 lime
- 1 small chili , dried or fresh, ground or minced
- fresh cilantro
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.