Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Roasted Squash with Zucchini Tzatziki

Vegetables - Pumpkin - -

INGREDIENTS

1 kabocha squash (3 1/2 - 4 lb / 1.6 - 1.8 kg)
Nonstick cooking spray
1 T coriander seeds
1/2 t cumin seeds
1 t salt, divided
1 cup plain nonfat soy yogurt
1/2 cup Tofutti Sour Cream
1 small zucchini, grated
1 clove garlic, minced
Freshly ground pepper

METHOD

Heat the oven to 425F/220C.

Cut the squash in quarters. Scoop out the seeds and place the squash pieces cut-side up on a baking pan. Spray the squash with nonstick cooking spray. Combine the coriander, cumin seeds and 1/2 teaspoon of salt in a spice grinder; grind to a coarse texture. Sprinkle half the spice mixture over the squash.

Roast the squash until it is tender and browned around the edges, about 1 hour.

Combine the yogurt, sour cream, zucchini, garlic, the remaining 1/2 teaspoon of salt and pepper to taste. Spoon the tzatziki sauce over the roasted squash. Sprinkle with the remaining spice mixture.

NOTES

Kabocha squash is a Japanese variety of winter or hard-shell squash that has a full, sweet flavor. When roasted, its flesh turns a beautiful golden color, making a lovely contrast with the bright green rind. Its sweetness, accentuated by the roasting, makes it a natural companion for many spices.

This is a hearty, satisfying recipe that uses a twist on the Greek cucumber sauce tzatziki. First, we've lightened the original by substituting nonfat yogurt and low-fat sour cream. We've also used zucchini instead of cucumber for a complementary flavor.

When choosing a kabocha squash, pick one that is heavy for its size with no soft spots.

Source: 'LA Times'

posted by Rebecca

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