Tandoori Kabocha Squash

Ingredients

Kabocha squash

1 medium, cut into wedges

Greek yogurt

1 cup

Lemon juice

2 tablespoons

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Tandoori masala

2 tablespoons

Turmeric

1 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Salt

1 teaspoon

Vegetable oil

2 tablespoons

Fresh cilantro

for garnish, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, turmeric, cumin, coriander, and salt. Whisk together until smooth to create a flavorful marinade.
3. Place the kabocha squash wedges in a large baking dish and pour the marinade over the squash. Use your hands to ensure each wedge is evenly coated.
4. Cover the baking dish with foil and let the squash marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours for deeper flavor.
5. Drizzle the vegetable oil over the marinated squash wedges and toss lightly to coat.
6. Roast the squash in the preheated oven for 30-40 minutes, turning halfway through, until the squash is tender and caramelized on the edges.
7. Remove from the oven and garnish with freshly chopped cilantro before serving. Enjoy your Tandoori Kabocha Squash as a standout side dish or a delightful main course option.