Our resident chef Caroline has shared another recipe with us and it's perfect for the upcoming Thanksgiving holiday. Take a gander!Greetings, all. Caroline here with a fall recipe.
A couple of years ago I was asked to a potluck. I had a bunch of butternut squash handy and I searched for a fun recipe. I found this one from Yotam Ottolenghi’s cookbook, Plenty. I was a bit nervous about the yogurt/tahini combination, but it was fantastic. This is well worth every minute it takes to make! When I make it now, I double the recipe so I will have leftovers the next day.
Preheat oven to 400° F. Remove all skin and pith from the limes. Quarter limes from top to bottom and cut each quarter into 1/8" slices. Sprinkle with a pinch of salt and drizzle with 1 tbsp olive oil. Set aside.
Next, cut the squash in half lengthwise and scoop out and discard seeds. Cut each half into 3/8" slices and lay out on large baking sheet (line with parchment paper if you have it, but not necessary).
Now comes the hard part. Place cardamom pods in a mortar and work woth pestle to get the seeds out of the pods. Discard pods and work the seeds into a rough powder. Transfer to small bowl, add allspice and the remaining olive oil and brush over the squash slices. Sprinkle with a little salt and bake in oven for 15 minutes or until tender. Remove from oven and set aside to cool. Remove skin if you wish.
Whisk together the yogurt, tahini, lime juice, 2 tbsp water and a pinch of salt. Sauce should be thick but but runny enough to pour, so add more water if necessary.
To serve, arrange squash on serving platter, drizzle with yogurt sauce. Spoon over lime slices with their juices and scatter chili slices and cilantro. Enjoy!