-
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.