Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Roasted Squash with Yogurt, Cilantro, & Lime

roasted-squash-main

I was meandering through a book store the other day without a real purpose when I stumbled upon Ottolenghi’s Plenty. We’ve blogged about Ottolenghi before, testing out some of his vibrant recipes and I even had the chance to visit one of his shops while in London last December. I hadn’t yet seen Plenty in person though and I was mesmerized. The cover photo of the eggplant dish is so inviting and the book itself has a squishy, pillow cover (no book jacket!). I opened the book to a beautiful picture of this roasted butternut squash salad. Resisting the urge to buy another cookbook (for now), I committed the ingredient list to memory and recreated the dish the following day.

This salad is so surprisingly refreshing. The cardamom and cinnamon bring out the best flavor in the roasted squash. The chili and lime add their signature kick and the tahini-yogurt dressing saves the day by cooling everything off and uniting the flavors. This salad is definitely one to try. It would be the perfect start to any meal.

As it turns out, lime is currently “the missing ingredient” for the We Dish Food Club. We Dish is a fun, cooking network started by a friend that highlights a new ingredient every two weeks. We’ll be posting this recipe featuring limes. Consider sharing your favorite recipes with lime as well. –jacque

Ingredients

2 limes

1 medium-sized butternut squash

2 tablespoons cardamom pods

1 teaspoon cinnamon

4 tablespoons olive oil

salt

1/2 cup Greek yogurt

1 tablespoon tahini paste

1 tablespoon lime juice

1 green chili, sliced thinly

1/2 cup fresh cilantro

Directions

1.Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2. While oven is warming up, prep the limes by removing the outer peel. Slice thinly into rounds and then quarter. Set aside.

3. Now, it’s time to prep the squash. Slice in half, length-wise, and remove the seeds and goo. Thinly slice, leaving the skin on. Arrange onto baking sheet.

4. Mix olive oil, cardamom, and cinnamon in a small mixing bowl. Brush this mixture onto the squash. Sprinkle squash with salt and roast in the oven for 15-17 minutes.

5. While the squash is cooking, stir together yogurt, tahini, and lime juice. This will be the “dressing” for your salad.

6. Once squash is cooked, allow to cool to room temperature. Plate the squash, adding lime, cilantro, and chili. Top with yogurt.

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One comment on “Mezze: Roasted Squash with Yogurt, Cilantro, & Lime

  1. Pingback: Mezze: Farro Chicken Salad with Cherries and Pistachios | Mezze & Dolce

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Information

This entry was posted on May 14, 2013 by in Salads, Side Dishes and tagged , , , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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