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kabocha extra-virgin olive oil ground allspice cayenne pepper kosher salt low-fat plain yogurt lime juice pomegranate seeds fresh cilantro
Viewed: 100 - Published at: 7 years agoIngredients
- 1 small kabocha, kuri or other winter squash, peeled, seeded and cut into 1 1/2-inch-thick pieces
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground allspice
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 1/4 cup low-fat plain yogurt
- 1 tablespoon fresh lime juice
- 1/4 cup pomegranate seeds
- 1/4 cup roughly chopped fresh cilantro
Method
- Preheat the oven to 425 degrees F. Toss the squash, 1 tablespoon olive oil, the allspice, cayenne, 1/2 teaspoon salt, and black pepper to taste in a shallow baking dish.
- Roast until tender, stirring once, 15 to 20 minutes.
- Let cool slightly.
- Whisk the yogurt, lime juice, 1 tablespoon water, the remaining 1 tablespoon olive oil and a pinch of salt in a bowl.
- Transfer the squash to a serving dish and drizzle with the yogurt dressing.
- Sprinkle with the pomegranate seeds and cilantro.
- Season with salt.
- Photograph by Con Poulos
