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

Summary

Yield	Servings
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

lemon, preserved

sea salt

4 tablespoons

olive oil

squash, butternut

2 tablespoons

cardamom pods

1 teaspoon

allspice, ground

¹/₂ cup

yogurt, Greek

2 ¹/₂ tablespoons

tahini

pepper, green chile

1 cup

cilantro

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.

Sides