Butternut Squash w/ Lime Yogurt

Typically I don’t post long or elaborate recipes but this just sounds way too good not to.

Yotam-Ottolenghis-Butternut-Squash-With-Ginger-Tomatoes-and-Lime-Yogurt.jpgIngredients for squash:
1 medium butternut squash, trimmed, unpeeled, halved lengthwise and seeded, cut into 1-inch slices
3 tablespoons extra virgin olive oil
3 teaspoons coarse sea salt
6 large plum tomatoes, halved lengthwise
2 tablespoons packed dark sugar
1 ounce finely grated ginger
2 cloves garlic, crushed
1 red chile, seeded and finely diced

Ingredients for the lime yogurt:
½ cup 2-percent-fat Greek yogurt
1½ teaspoons freshly squeezed lime juice plus zest of ½ lime
¼ teaspoon ground cardamom

Ingredients to serve:
¼ cup torn cilantro leaves
1 ounce cashews, toasted and coarsely chopped

Serves 4

Heat oven to 465°. Toss squash in 2 tablespoons oil, 2 teaspoons salt and freshly ground black pepper. On a parchment-lined baking sheet, arrange squash in one layer and roast until golden brown, 35 to 40 minutes; set aside. Reduce oven to 340°. On a parchment-lined baking sheet, arrange tomatoes in one layer, skin-side down. Top with ¼ teaspoon salt and remaining 1 tablespoon oil, and bake until soft, 80 minutes. In a bowl, combine sugar, ginger, garlic, chile and ¼ teaspoon salt; spoon onto tomatoes and continue baking until tomatoes are caramelized, 40 minutes. In a small bowl, combine yogurt, juice, zest, cardamom, remaining ½ teaspoon salt and black pepper. To serve, arrange squash and tomatoes on a platter, drizzle with lime yogurt and sprinkle with cilantro and cashews.


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