This roasted squash makes a satisfying vegetarian meal when combined with basmati rice, cucumber salad, and plain yogurt raita.
|4||medium Delicata squash, lightly peeled (okay to leave some peel on), cut lengthwise, seeded, and sliced into 1/2 inch thick slices|
|3 tbsp||mild olive oil|
|2-3||dried chiles (like arbol or poblano), seeded, deveined, and soaked in 1/2 cup warm water|
|1/2 cup||unsweetened, dried shredded coconut|
|1/2 tsp||black or brown mustard seeds|
|1/4 tsp||cumin seeds|
|–||zest and juice of 1 lime|
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Toss the squash slices with 2 tablespoons of oil and 1 teaspoon salt. Place in the oven to roast for 30-35 minutes, stirring the slices once for even browning.
While the squash is roasting, make the coconut-spice seasoning: Drain the chiles and place into a food processor with some of their soaking liquid and the garlic. Blend until smooth. Then add the coconut and a pinch of salt. Blend again, leaving some chunky texture from the coconut and transfer to a small bowl.
In a medium saute pan, heat the remaining 1 tablespoon olive oil and place the mustard seeds and cumin into the hot oil. When the seeds sizzle and pop, add in the coconut mixture and cook for a minute more, stirring constantly. Remove from the heat.
When the squash is done (taste a slice to make sure it is tender and fully cooked), toss it with the warm coconut mixture and add the lime peel and juice to taste just before serving.