Tandoori Masala Roasted Squash with Yogurt, Seeds & Coriander
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| Ingredients | Quantities |
|---|---|
| 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 | |
| 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 |
| Seeds | |
| 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 |
| Garnish | |
| Fresh coriander | 1/2 cup |
Instructions
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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