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.

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IngredientsQuantities
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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