Roasted Butternut Squash with Cilantro Lime Dressing
  • 1 medium butternut squash
  • 4 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground clove
  • pinch of ground nutmeg
  • 1 tablespoon ground cardamom
  • salt and pepper
Cilantro Lime Dressing
  • 1 cup sour cream or greek yogurt
  • ½ small onion, finely diced
  • 1 cup cilantro leaves, roughly chopped
  • pinch of cardamom
  • juice of ½ lime
  • salt and pepper to taste
  • water ( as needed to thin dressing)
  • whole cilantro leaves for garnish
  1. Preheat oven to 400F.
  2. Using a sharp knife, cut butternut squash lengthwise into two halves. Scrape out the seeds with a spoon and discard. With cut side down on a cutting board, cut squash into half moons, about ½ - ¾th inch thickness - consistency is important more so than actual measurement for even cooking time. Lay squash slices in an even layer on a baking sheet.
  3. In a small bowl, whisk together olive oil, cinnamon, clove, nutmeg, and cardamom. Using a pastry brush, evenly brush spice mixture onto squash slices. Sprinkle with salt and pepper and place in preheated oven. Roast for about 15 minutes until fork tender.
  4. While squash is roasting, prepare dressing.
  5. In a medium sized bowl, whisk together sour cream, onion, cilantro, cardamom, and lime juice. Taste and season with salt and pepper. The dressing should be thin enough to pour, add water by the teaspoon until this consistency is reached.
  6. Transfer roasted squash onto a serving platter or leave on baking sheet. Drizzle with dressing and scatter extra cilantro leaves and slices of lime (optional). Serve.
You can leave the skin on the butternut squash - it gets rather crispy when roasting and is edible. You can take a thin sharp knife and remove either before or after roasting.
I have eaten this hot, warm, room temperature, and cold. I enjoyed it at every temperature and made for a fast lunch.
The cilantro lime dressing can be stored covered in the fridge and poured and drizzled over every thing .... tacos to squash. Stir well before using and adding water as you see fit to reach desired consistency.
Recipe by Fork Vs Spoon at