Squash With Chili Yogurt And Cilantro Sauce

1. 1

   Preheat oven to 425. line two baking sheets with foil.

2. 2

   Cut the 3 pound squash in half lengthwise and scoop out innards. Cut the squash into wedges 3/4 inch wide and about 2 3/4 inches in length, leaving the skin on.

3. 3

   In a large bowl mix the 1 tsp cinnamon, 2 T oil with some salt and pepper and toss the squash to coat.

4. 4

   Place the squash, skin sides down on the baking sheets and roast 25 to 40 minutes. Remove from the oven and let cool. Reduce the oven temp to 350.

5. 5

   Herb Paste: combine the 1.75 ounces cilantro, 4 T olive oil and salt in a food processor and pulse.

6. 6

   Spread the 2.5 T pumpkin seeds on a baking sheet and roast in a 350 oven for 6 to 8 minutes. Let cool

7. 7

   Yogurt Sauce: swirl together the 1.5 t Sriracha and the 1 cup yogurt.

8. 8

   To Serve: remove the skins from the squash. Lay the squash on a large platter and drizzle with the yogurt sauce, then the herb paste. Sprinkle with roasted pepitas and additional cilantro if desired.

* Per serving · 4 servings · Values may vary.