A Lighter Shade of Meal

 

I love "Plenty" for it's unique vegetable preparations.  Left to my own devices I likely would have pureed this butternut squash down into a boring soup.  Maddy would have made squash ravioli.  After a relatively busy day in clinic, ravioli wasn't happening in Chez Lee.

Modified slightly from his recipe

Butternut squash with sweet spices, lime and (no green chile--I omitted)

2 limes (or 4-5 Key limes): slice skin off

sea salt

4 TBS olive oil

1 medium butternut squash (or two lb. cubed from Costco like I used)-sliced in half, seeded and sliced into 1/2" slices

2 TBS cardamom pods (I had these because a friend sent from Kuwait--you could use ground cardomom--about 2 tsp worth)

1 tsp ground allspice

1 cup yogurt (plain)

1/4 cup tahini

2/3 cup cilantro leaves

Slice limes into quarters and then into thin slices.  Mix with a pinch of salt and 1 TBS olive oil.  If you are using pods--mortar and pestle til open, remove pods and grind seeds to rough powder. Mix spices and remaining olive oil and toss with squash, sprinkle with salt.  Roast in 400F oven til tender.  Cool to room temp.

Mix yogurt and tahini, adding water to make it pourable if necessary. Toss with squash.  Mix in limes, and top with chopped cilantro.

 A great butternut squash dish that somehow doesn't wind up tasting like it belongs on the dessert table.