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Roasted squash with zucchini tzatziki

Time 1 hour 20 minutes
Yields Serves 4
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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.

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1

Heat the oven to 425 degrees.

2

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.

3

Roast the squash until it is tender and browned around the edges, about 1 hour.

4

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.