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Appetizer Recipe

Indian-Spiced Squash

Adrian Harris & Jeremy Inglett

Indian-Spiced Squash

Adrian Harris & Jeremy Inglett

Robust and full of bold spice, this is a luxurious and unfussy way to
enjoy squash. Double the recipe to make a big batch — you’ll probably
want seconds.

Serves 2


Indian-Spiced Squash

1 teaspoon flaky sea salt
1 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic powder
1⁄4 teaspoon chili powder
1 teaspoon smoked paprika
1⁄4 teaspoon ground coriander
1⁄4 teaspoon ground cardamom
1⁄4 teaspoon ground ginger
1 butternut squash, peeled, seeded, and cubed
11⁄2 cups cherry tomatoes,
1 tablespoon neutral cooking oil
1⁄4 cup crumbled feta cheese

Yogurt Sauce

1 cup plain Greek yogurt
1 teaspoon fresh lemon juice
1 cup roughly chopped fresh cilantro (leaves and stems)
Pinch of salt
Fresh mint leaves, torn, to serve


To make the Indian-Spiced Squash:

Preheat the oven to 375°F. Line a 13- x 9-inch baking pan with foil.
Combine all of the seasonings and spices in a small bowl.
Place squash and cherry tomatoes on the prepared baking pan and drizzle with oil. Add spices and gently toss together until well coated. Bake in preheated oven for 1 hour, stopping at the 40-minute mark to add the feta cheese.

To make the sauce:

Meanwhile, in a food processor, combine yogurt, lemon juice, cilantro, and salt. Blend until smooth.
Transfer the roasted squash and tomatoes to individual serving plates. Top with cilantro yogurt sauce, and garnish with mint.

Adapted from Cooking In Color: Vibrant Plant Forward Recipes from the Food Gays by Adrian Harris and Jeremy Inglett (Gibbs Smith, 2018)

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