#247 roasted butternut squash with sweet spices, lime and green chili

from plenty

this dish is truly classic ottolengi - vegetable topped with yogurt, acid, olive oil, fresh herb and spice. it’s a go-to formula for a reason, it works, and it makes otherwise drab veggies exciting to eat. i loved the little bits of lime that topped this dish, it offered the perfect brightness to counter the warm spices - cardamom and allspice. a cool drizzle of yogurt spiked with tahini and lime juice had a similar effect. the pepper slices were great at first, but became too spicy about half way through the dish, even jared was avoiding them, probably the fault of a particularly spicy jalapeno.