Roasted squash with zucchini tzatziki
Kabocha squash is a Japanese variety of winter or hard-shell squash that has a full, sweet flavor. When roasted, its flesh turns a beautiful golden color, making a lovely contrast with the bright green rind. Its sweetness, accentuated by the roasting, makes it a natural companion for many spices.
This is a hearty, satisfying recipe that uses a twist on the Greek cucumber sauce tzatziki . First, we’ve lightened the original by substituting nonfat yogurt and low-fat sour cream. We’ve also used zucchini instead of cucumber for a complementary flavor.
When choosing a kabocha squash, pick one that is heavy for its size with no soft spots.
Heat the oven to 425 degrees.
Cut the squash in quarters. Scoop out the seeds and place the squash pieces cut-side up on a baking pan. Spray the squash with nonstick cooking spray. Combine the coriander, cumin seeds and 1/2 teaspoon of salt in a spice grinder; grind to a coarse texture. Sprinkle half the spice mixture over the squash.
Roast the squash until it is tender and browned around the edges, about 1 hour.
Combine the yogurt, sour cream, zucchini, garlic, the remaining 1/2 teaspoon of salt and pepper to taste. Spoon the tzatziki sauce over the roasted squash. Sprinkle with the remaining spice mixture.
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