Tandoori Masala Roasted Squash with Yogurt, Seeds & Coriander

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Tandoori Masala Roasted Squash
Acorn squash, cut into 8” wedges, seeded and seeds reserved 1 each
Club House Tandoori Masala 1 1/2 tsp
Club House Sea Salt, French Mediterranean 1 tsp
Olive oil 4 tbsp
Thyme 2 sprig
Rosemary 2 sprig
Garlic cloves, whole and unpeeled 6
Yogurt, plain 1 cup
Club House Sea Salt, French Mediterranean 1 tsp
Lemon juice 1 tsp
Club House Turmeric, Ground 1 tsp
Billy Bee Liquid White Honey 1 tsp
Club House Garlic Powder 1/2 tsp
Club House Onion Powder 1/2 tsp
Club House Sea Salt, French Mediterranean 1/4 tsp
Club House Turmeric, Ground 1/4 tsp
Olive oil 1 tbsp
Fresh coriander 1/2 cup


This recipe was created for Club House for Chefs by: Jordan Holley, Executive Chef of Riviera Restaurant in Ottawa.

For the Tandoori Masala Roasted Squash: Preheat oven to 350°F. Toss the squash wedges with oil, tandoori masala and salt. Lay seasoned squash wedges on sheet tray and season with herbs and garlic. Roast for approximately 20-25 minutes until squash is tender and slightly charred.

For the Seeds: Wash all the squash scraps and let dry. Combine the seeds and all remaining ingredients in a bowl. Roast in the oven at 325°F until evenly toasted for approximately 15-20 minutes.

For the Yogurt: Combine all the ingredients in a bowl. Transfer to a cheesecloth lined strainer and place in the fridge overnight.

For Serving: In the centre-of-the-plate, spoon yogurt mixture on the plate in the form of a circle. Top with warm, roasted squash and garnish with pickled squash, toasted seeds, cilantro leaves and coriander.

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