1 small garlic clove minced
1 1/2 c. any type of yogurt
1/2 t. lemon zest
Salt and Pepper
2 pounds winter squash
Extra virgin olive oil
2 T. white wine vinegar
1/2 recipe of green sauce*
1/4 c. walnuts or pistachios lightly toasted and rough chopped
(*green sauce-makes 1 cup. 1/2 t. coriander seeds, 1 t. cumin seeds, seeds from 4 cardamom pods, 1/2 c. jalapeno or less, 1-3 garlic cloves smashed and peeled, 2 c. cilantro, 2 c. parsley, pinch ground cloves,1 t. lemon zest, 1 T. lemon juice, salt and pepper, 1/2 c. extra virgin olive oil. Lightly toast in dry skillet over medium heat all seeds until fragrant. Cool. Grind in spice grinder. Pulse in food processor chilies and garlic until fine and add cilantro, parsley, toasted seeds, ground cloves, lemon juice and zest, 1 t. salt and few twists of black pepper. Pulse until a rough puree. While running, add olive oil. Stop before completely blended and smooth but still rough. Taste and adjust seasoning. Store in refrigerator 1 week.)
Line sieve with cheesecloth and set over a bowl and add yogurt. Let sit in refrigerator at least 1 hour to drain whey. (or drain overnight) Mix drained yogurt with garlic, lemon zest and 1/4 t. salt. Set aside.
Peel squash and cut in half and scoop out seeds. Cut squash into 1/2" slices. Toss with 2 T. olive oil and salt and pepper. Spread out on baking sheets lined with parchment paper and bake 20-40 minutes at 400 degrees until tender and nicely browned on underside. Cool on baking sheets.
Arrange squash on platter and spoon ribbons of yogurt on top and sprinkle with vinegar. Drizzle green sauce and scatter nuts on top. Serve at room temperature for 4 servings.