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


SourceAdapted from Plenty, by Yotam Ottolenghi
Prep time1 hour
Cooking time30 minutes
Total time1 hour, 30 minutes


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, fresh


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.