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

Source: Adapted from Plenty, by Yotam Ottolenghi
Prep time: 1 hourCooking time: 30 minutesTotal time: 1 1/2 hours


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).


lemon, preserved
sea salt
4 tablespoons
olive oil
butternut squash
2 tablespoons
cardamom pods
1 teaspoon
1/2 cup
Greek yogurt
2 1/2 tablespoons
green chiles
1 cup
cilantro leaves


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.