Serves: 4 to 6 as a first course
2 limes + 1 tablespoon fresh lime juice, divided
Maldon sea salt
4 tablespoons olive oil, divided
1 medium butternut squash, about 2 pounds
1 teaspoon garam masala or 2 pods ground cardamom seeds and 1 tsp allspice
1/2 cup Greek yogurt
2 1/2 tablespoons tahini
1 green chile, such as a jalapeño, thinly sliced
2/3 cup picked cilantro leaves
Preheat the oven to 400º F.
Trim off the 2 limes' tops and bases. Stand each lime on a chopping board and cut down the sides of the fruit, to remove the skin and white pith. Quarter the limes from top to bottom, and cut each quarter into thin slices, about 1/8-inch thick. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tablespoon of the olive oil, stir, and set aside.
Cut squash in half lengthwise, peel & de-seed. Cut each half, top to bottom, into 3/8-inch-thick slices. Lay the slices on a large baking sheet lined with parchment paper.
Mix cardomom/allspice or garam masala and 3 T oil and brush over the butternut slices. Sprinkle with a little salt and roast for 15 minutes or until tender. Cool.
Whisk yogurt, tahini, lime juice, 2 T water, and a pinch of salt. The sauce should be thick but runny enough to pour; add more water if necessary.
To serve, arrange cooled butternut slices and drizzle with the yogurt sauce. Top with lime slices and juice and chile slices. Garnish with cilantro.