Roasted Squash with Yogurt, Walnuts, and Spiced Green Sauce
This roasted squash with yogurt, walnuts, and spiced green sauce makes for a stunning side dish. Add chickpeas to make it a main course!
Yield: 4-6 servings
For the spiced green sauce
  • ½ tsp coriander seeds
  • 1 tsp cumin seeds
  • seeds from 4 cardamom pods
  • 4 oz can chopped green chiles, drained
  • 3 garlic cloves
  • 1 bunch cilantro leaves
  • 1 bunch parsley leaves
  • 1 tbsp fresh lemon juice (plus more to taste)
  • salt and black pepper
  • ½ cup extra virgin olive oil
For the squash
  • 1½ cups whole milk yogurt
  • 1 garlic clove, grated
  • 1 tbsp lemon juice
  • salt and black pepper
  • 1 kabocha squash
  • 1 acorn or carnival squash
  • olive oil
  • 2 tbsp maple syrup
  • ¼ cup toasted walnuts, chopped
For the spiced green sauce
  1. Toast the coriander, cumin, and cardamom seeds in a dry skillet over medium heat until fragrant, shaking the pan frequently. Turn out of the skillet onto a plate to cool, then grind to a fine powder. Set aside.
  2. Place the chiles and garlic in the bowl of a food processor. Pulse until finely chopped. Add in the cilantro, parsley, spice powder, lemon juice, 1 tsp salt, and a few grinds of black pepper. Pulse until chopped into a coarse puree. With the processor running, drizzle in the olive oil until combined. Season to taste with salt, black pepper, and lemon juice. Cover and refrigerate until ready to use.
For the squash
  1. Heat oven to 400F.
  2. Meanwhile, line a fine-mesh sieve with cheesecloth and set it over a bowl. Place the yogurt in the cheesecloth and allow to drain while you prepare the squash, at least 1 hour.
  3. Once the yogurt is drained, pour into a bowl and stir in the grated garlic, lemon juice, and ¼ tsp salt. Set aside.
  4. Peel the skin off of the squash. Cut them in half and scoop out the seeds, then cut into ½-inch slices. Toss the squash slices a few tbsp of olive oil and the maple syrup. Spread onto two parchment-lined baking sheets and season with salt and black pepper. Place in the oven and roast for 30 minutes, rotating the pans halfway through. Allow to cool slightly.
  5. Arrange the squash on a platter, topped with dollops of the yogurt, green sauce, and walnuts. Serve at room temperature.
Adapted slightly from Six Seasons
Recipe by Joanne Eats Well With Others at