Roasted Butternut Squash with Cardamom and Lime

This is another great recipe from Ottolenghi. I love butternut squash, and in this recipe it takes on a really different flavor than the usual roasted squash. 

Serves 4-6

Ingredients:

2 limes

1 medium butternut squash (about 2 lb)

2 tbsp cardamom pods

1 tsp ground allspice

1/2 cup greek yogurt

2 1/2 tsp tahini

1 tbsp lime juice

1 green chile, thinly sliced

2/3 cup picked cilantro leaves

Directions:

Preheat oven to 400. Trim off the tops of each lime using a sharp knife. Stand the limes up and cut down the side following its natural curve to remove the skin and white pith. 

Quarter the limes from top to bottom and cut into thin slices, about 1/8" thick. Put in a small bowl, sprinkle with a little salt, and drizzle with 1 tbsp of olive oil. Put aside. 

Cut the squash i half lengthwise and scoop out the seeds. Cut each half, top to bottom, into 3/8" slices and lay them on a baking sheet lined with foil. 

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

Discard the pods and work the seeds into a rough powder. 

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

Stir well and brush the mixture over the squash pieces. 

Sprinkle a little salt over and roast in the oven for about 15 minutes, or until tender. Remove and let cool slightly. Remove the skin if you want. Meanwhile, whisk together yogurt, tahini, lime juice, 2 tbsp of water, and a pinch of salt. The sauce should be runny enough to pour - add more water if necessary. 

To serve, arrange the cooled butternut squash slices and drizzle with the yogurt sauce. Spoon the lime slices and their juices on top and scatter with chile slices. 

I served it with a barley salad and roasted salmon with yogurt dill sauce.