Curry Roasted Delicata Squash With Crunch Pepitas And Herbed Yogurt
3 medium to large Delicata squash 3 tablespoons Cobram Estate Extra Virgin Olive Oil, plus a drizzle
1 tablespoon dry curry powder
2 teaspoons sea salt
¾ cups dry pepitas or pumpkin seeds
½ cup plain Greek yogurt
Juice of one lime
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1. Preheat the oven to 375˚F. Line a sheet tray with parchment paper Cut the squash down the center, lengthwise, and scoop out and discard the insides. Cut all the squash in to half inch pieces and place in a mixing bowl with the curry powder, sea salt and 3 tablespoons EVOO. Toss well until squash pieces are evenly coated and transfer to the line sheet tray. Roast in the oven for 15-20 minutes, or until the squash is tender but not mushy.
2. While the squash is roasting, toast the pumpkin seeds in a large pan on the stove with a drizzle of olive oil and a pinch of salt. Stir the seeds occasionally as they toast. This should take about 8-10 minutes. Set aside to cool.
3. Mix the yogurt with the chopped herbs, and juice of one lime. This can be done one day ahead.
4. Remove the squash from the oven and with a spatula, transfer to a serving platter. Drizzle the plated squash with the herbed yogurt and finish with a sprinkling of the pumpkin seeds. Optional, garnish the dish with some extra sprigs of cilantro and mint.