Roasted Delicata Squash with sweet & spicy yogurt sauce
Ingredients
- 2 delicata squash
- 1/3 cup olive oil
- 1 tsp cinnamon
- 1 tsp ground coriander
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tsp cayenne pepper, plus a few pinches
- 1 cup plain yogurt
- 1/2 tsp nutmeg
- 2 tsp paprika, divided
- 1 orange, juiced
- 1 handful basil leaves, finely chopped
- 1/2 cup mixed raisins, plumped
- 1/4 cup toasted almonds
Instructions
- Preheat the oven to 450° F.
- Prep the delicata squash by removing each end with a sharp knife and then slicing each squash in half the long way. Use a spoon to scoop out and discard all the seeds from the inside of each squash. Slice each squash into half-moons—about 3/4-inch thick.
- In a large bowl, toss squash with about 1/3 cup of olive oil, cinnamon, coriander, and garlic powder.
- Spread the squash onto two baking sheets in a single layer. Crack fresh salt, pepper, and a dash of cayenne on top.
- Roast the squash for 15 minutes, then rotate the baking sheets in the oven. Roast for 5-7 more minutes, until the squash looks caramelized around the edges.
- While the squash bakes, combine the yogurt with the orange juice, paprika, nutmeg, and cayenne. Add a pinch or two of salt and pepper.
- When squash has finished roasting, set it aside until it has cooled in temperature—10-12 minutes.
- In a large mixing bowl, combine the squash with the yogurt dressing. Gently toss to coat the squash in the dressing. Taste and adjust with more salt if needed. To serve, garnish with the basil, toasted almonds, and plump raisins.