Week Three: Roasted Butternut Squash with Sweet Spices, Lime, and Green Chile (Cookbook: Plenty)

I’ve been looking forward to testing Plenty for a long time.  I bought it for a friend last summer and wanted it ever since.  I finally received a copy for Christmas and there are lots of recipes to try.  This week I made Roasted Butternut Squash with Sweet Spices, Lime, and Green Chile.  It was good but I will be trying other recipes before making this one again.  However, I did just realize that the green chile is still in the refrigerator, maybe that is what this dish was missing…

Roasted Butternut Squash with Sweet Spices, Lime, and Green Chile
2 Limes
Sea Salt
4 tablespoons olive oil
1 medium butternut squash
2 tbsp cardamom pods (I used ground cardamom)
1 tsp allspice
1/2 cup Greek yogurt
2 1/2 tbsp tahini
1 tbsp lime juice
1 green chile, thinly sliced
2/3 cup cilantro leaves

Preheat oven to 400.  Trim limes and remove skin and pith, quarter and chop into thin slices.  Cut the squash in half lengthwise and cut into 3/8 inch thick slices. Mix ground cardamom and allspice with olive oil and brush mixture onto the squash.  Roast for 15 minutes or until squash is fork tender.  Whisk together yogurt, lime juice, tahini and salt.  I used goat yogurt instead of Greek so mine yogurt was pretty thin but you can add water to make it thin enough to pour.

Allow squash to cool slightly, cut off the skin and arrange on platter.  Drizzle with yogurt sauce and garnish with lime and green chile slices and cilantro.

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