Tandoori Butternut Squash

Ingredients

Butternut squash

1 medium, peeled and cubed

Greek yogurt

1 cup

Tandoori masala

2 tablespoons

Lemon juice

2 tablespoons

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Salt

1 teaspoon

Fresh cilantro

1/4 cup, chopped (for garnish)

Lime wedges

for serving

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the Greek yogurt, tandoori masala, lemon juice, minced garlic, grated ginger, and salt. Stir until well blended to create a smooth marinade.
3. Add the cubed butternut squash to the marinade and gently toss until each piece is thoroughly coated.
4. Line a baking sheet with parchment paper for easy cleanup, then spread the marinated butternut squash in a single layer on the sheet.
5. Bake in the preheated oven for 25-30 minutes, or until the squash is tender and has developed a slight char, adding depth to its flavor.
6. Remove the baking sheet from the oven and let cool for a few minutes. Garnish with freshly chopped cilantro.
7. Serve hot with lime wedges on the side for a zesty finish.