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Roasted Squash with Sweet Spices, Lime and Chili

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Author Plenty by Yotam Ottolenghi

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. Place cardamom pods in a mortar and work with the pestle to get seeds out of pods.
  4. Discard pods and work the seeds to a rough powder.
  5. Transfer to a small bowl and add remaining 3 tbsp olive oil and allspice.
  6. Stir and brush mixture onto squash slices.
  7. Sprinkle with salt. Roast until light browned and tender.
  8. 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.
  9. Serve the squash hot, drizzled with yogurt sauce.