1/2 teaspoon ground cinnamon
¼ teaspoon chili powder
Pinch of ground allspice
I teaspoon plus a pinch of kosher salt
Freshly ground black pepper
6 tablespoons olive oil
I acorn squash (I'/, to
2 pounds), cut into wedges, seeds removed but skin left on
3/4 cup plain Greek yogurt
I teaspoon Aleppo pepper, plus more for finishing
I teaspoon honey
I teaspoon fresh lemon Juice I tablespoon tahlnl
1/2 cup roughly chopped fresh mint
1/2 cup pomegranate seeds
Chopped roasted almonds, for garnish
Flaky sea salt
HOW TO MAKE IT
- Preheat the oven to 425°F.
In a small bowl, combine the cinnamon, chili powder, allspice, I teaspoon kosher salt, and black pepper to taste. Add the squash to a large bowl and toss well with the olive oil. Sprinkle in the spice mixture and stir to ensure that each wedge is covered in spices.
- Arrange the squash on a large rectangular cast-iron roasting pan in a single layer. Roast for 35 to 40 minutes, until fork-tender.
- While squash is roasting, in a medium bowl, whisk the yogurt with the Aleppo pepper, honey, lemon juice, tahini, a pinch of kosher salt, and black pepper to taste.
- Transfer the squash to a platter and drizzle the yogurt mixture over
the squash. Top with the mint, pomegranate seeds, almonds, black pepper, and a sprinkle of sea salt. Serve warm.