*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.
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 |
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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