Ingredients:

  • 1 lb (450g) winter squash (Butternut or Kabocha), cut into 1-inch wedges
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • ¼ cup (60g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15ml) fresh orange juice
  • 1 clove (5g) garlic, finely minced
  • 1 tsp (5g) honey
  • 2 tbsp (30ml) chile crisp
  • 1 tbsp (5g) fresh cilantro, chopped
  • 1 tsp (2g) flaky sea salt

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed sheet pan with parchment paper.
  2. In a bowl, toss the squash wedges with olive oil, kosher salt, and cracked black pepper until evenly coated; spread in a single layer on the sheet pan.
  3. Roast for 20–25 minutes, flipping the wedges halfway through, until the edges are mahogany-colored and the centers are tender.
  4. While the squash roasts, whisk together the Greek yogurt, lemon juice, orange juice, minced garlic, and honey in a small bowl until velvety.
  5. Spread the citrus yogurt base in a thick swoop across a serving platter, arrange the hot squash wedges on top, drizzle with chile crisp, and garnish with fresh cilantro and flaky sea salt.