Roasted Butternut Squash with Sweet Spices, Preserved Lemon, and Green Chilies
Summary
| Yield | |
|---|---|
| Source | Adapted from Plenty, by Yotam Ottolenghi |
| Prep time | 1 hour |
| Cooking time | 30 minutes |
| Total time | 1 hour, 30 minutes |
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).
Ingredients
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.
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