Roasted Butternut Squash with Sweet Spices, Preserved Lemon, and Green Chilies

Ingredients:
    1 unit       lemon, preserved
      unit       sea salt
    4 tablespoon olive oil
    1 unit       squash, butternut
    2 tablespoon cardamom pods
    1 teaspoon   allspice, ground
  1/2 cup        yogurt, Greek
2 1/2 tablespoon tahini
    1 unit       pepper, green chile
    1 cup        cilantro, fresh

Instructions:
Peel butternut squash, cut in half lengthwise, and remove seeds.
 Slice squash (about ⅜-inch thick) and lay out in a single
layer on a lined baking sheet.  
Grind cardamom seeds and add allspice and olive oil. Mix well and
brush over squash slices.
Sprinkle a little salt over the squash and bake for approximately 15
minutes or until tender.
While squash is baking, prepare the preserved lemon – remove the pulp,
squeezing out and saving any juice.  Then cut into desired shapes:
This recipe works well with either long julienne or small dice.
Whisk yogurt, tahini, lemon juice, a pinch of salt and about 2 Tbs. water.
 It should be thick, but runny enough to pour. Add more water if
necessary.
To serve, arrange warm butternut slices on a platter. Sprinkle lemon pieces
liberally over the squash and then drizzle with the yogurt sauce. Scatter
the chiles and the cilantro over the top and serve.


Description:
This recipe was taught in a City Market cooking class on making and cooking with preserved lemons. It was hands-down everyones favorite recipe. To make preserved lemons, its very simple but you need to wait about 3 weeks (see below for link to recipe).


Notes: