Cardamom-roasted butternut squash
Roast
Roasting
I adapted this recipe from one in Yotam Ottolenghi's Plenty, one of my favorite cookbooks these days. The warmth of the butternut squash roasted with cardamom and allspice made a great foil for the zesty yogurt dressing, lime, cilantro, and jalapeno. But I am running several Thanksgiving side dishes on my blog this week, and I wanted to make the recipe easier to make for a crowd and to serve on a buffet table for Thanksgiving. I cut the squash into chunks and tossed it with the spices rather than brushing individual slices, and incorporated all of the toppings into the yogurt dressing so that it's just one step to serve. I'm a vegetarian and I'd happily eat this as my main course along with a plateful of sides.
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