Roasted Butternut Squash with Lime and Chilies

2 limes
Maldon sea salt
4 tablespoons olive oil
1 medium butternut squash (about 2 lbs)
2 tbsp cardamom pods
1 tsp ground allspice
1/2 cup Greek yogurt
2 1/2 tbsp tahini
1 tbsp lime juice
1 green chile, thinly sliced
2/3 cup picked cilantro

Preheat the oven to 400°F. Trim off the limes’ tops and bases using a small sharp knife. Stand each lime on a chopping board and cut down the sides of the fruit, following its natural curves, to remove the skin and white pith. Quarter the limes from top to
bottom, and cut each quarter into thin slices, about 1/8 inch thick.

Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tablespoon of the olive oil, stir and set aside.

Next, cut the squash in half lengthways, scoop out the seeds and discard. Cut each half, top to bottom, into 3/8-inch-thick slices and lay them out on a large baking sheet lined with parchment paper.

Place the cardamom pods in a mortar and work with a pestle to get the seeds out of the pods. Discard the pods and work the seeds to a rough powder. Transfer to a small bowl, add the
allspice and the remaining 3 tablespoons of oil, stir well and brush this mixture over the butternut slices. Sprinkle over a little salt and place in the oven for 15 minutes or until tender when tested with the point of a knife. Remove from the oven and set aside
to cool. Peel off the skin, or leave on if you prefer.

Meanwhile, whisk together the yogurt, tahini, lime juice, 2 tablespoons of water and a pinch of salt. The sauce should be thick but runny enough to pour. Add more water if necessary.

To serve, arrange the cooled butternut slices on a serving platter and drizzle with the yogurt sauce. Spoon over the lime slices and their juices and scatter the chile slices over the top. Garnish with the cilantro and serve.

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