The entertaining time of year is the perfect time to add something different than an everyday dish, and this spiced butternut squash is unique and attention grabbing. It’s warm winter squash but with a light and refreshing presentation.

Ingredients:

• 2 limes
• Sea salt
• 4 tablespoons olive oil
• 1 medium Terhune Orchards butternut squash (about 2 lbs)
• 2 tbsp cardamom
• 1 tsp ground allspice
• ½ cup Greek yogurt
• 2 ½ tbsp tahini
• 1 tbsp lime juice
• 1 green chile, thinly sliced
• 2/3 cup picked cilantro leaves

Directions:

1. Preheat the oven to 400º F. Trim off the 2 limes’ tops and bases using a small, sharp knife. Stand each lime on a chopping board and cut down the sides of the fruit, following its natural curves, to remove the skin and white pith. Quarter the limes from top to bottom, and cut each quarter into thin slices, about 1/8-inch thick. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tablespoon of the olive oil, stir, and set aside.
2. Next, cut the butternut in half lengthwise, scoop out the seeds and discard them (or wash, dry, and roast at 325º F with olive oil and spices for 30 to 45 minutes). If you think the peel is going to bother you once the squash has been roasted, remove it now. Otherwise leave it on — I have left it on every time I have made it, and I don’t mind it at all. Cut each half, top to bottom, into 3/8-inch-thick slices. Lay the slices on a large baking sheet lined with parchment paper.
3. Place the garam masala and the remaining 3 tablespoons of oil in a small bowl, stir well and brush this mixture over the butternut slices. Sprinkle over a little salt and place in the oven for 15 minutes or until tender when tested with the point of a knife. Remove from the oven and set aside to cool.
4. Meanwhile, whisk together the yogurt, tahini, lime juice, 2 tablespoons water, and a pinch of salt. The sauce should be thick but runny enough to pour; add more water if necessary. I always have to add at least 2 tablespoons more of water and sometimes even more.
5. To serve, arrange the cooled butternut slices on a serving platter and drizzle with the yogurt sauce. Spoon over the lime slices and their juices and scatter the chile slices over the top. Garnish with the cilantro and serve, passing more sauce (and limes, cilantro, and chiles if you have extra) on the side.

Recipe based on Ottolenghi