Tamarind-Maple-Glazed Acorn Squash with Chile Yogurt

"Fruity, tangy tamarind joins forces with maple syrup to heighten the earthy sweetness of roasted squash. Cool yogurt spiked with smoky chiles adds more layers of flavor and texture" With a few adaptations, this recipe from Everyone's Table by Gregory Gourdet was a delightful way to dive into the fall season. 

Makes 6 servings

Ingredients:

For the Chile yogurt:

• 1 dried ancho chile
• 1 dried chipotle chile
• 2 cups yogurt (almond or coconut is recommended)
• 1 teaspoon salt

• 2 medium acorn squashes
• 1 teaspoon salt
• 3 tablespoons olive oil
• 3/4 cup maple syrup
• 3/4 cup water
• 2 tablespoons ground tamarind

• 1/4 cup pumpkin or sunflower seeds, toasted
• 1 lime, for zesting
• 1 handful cilantro

Directions:

1. Make the Chile yogurt. Toast the dried chiles in a small skillet over high heat, flipping them frequently for 1-2 minutes.
2. Stem the chiles, combine them in a small bowl, and cover with hot water. Soak for 20 minutes.
3. Drain, discarding the water, and finely chop the chiles. Scrape the chiles + seeds into the bowl. Add yogurt + salt, stir to combine then chill.
4. Make the squash. Preheat oven to 375 degrees F. Seed the squash, and cut into 8 wedges. Place squash skin side down on heavy skillets, evenly season the squash with salt, then olive oil, and roast for about 30 minutes or until tender. 
5. In the meantime, boil the maple syrup, tamarind powder, and water in a small saucepan. Reduce by half, stirring frequently. It should be glossy + molasses-like in 5-7 minutes.
6. Once the squash is roasted, drizzle the glass on the flesh and return skillet to oven for 5 more minutes. Baste the squash, and roast for another five minutes. Repeat 3-4 times or until squash is glossy, sticky, and lightly charred. 
7. To serve, spoon the yogurt onto platter and top with squash. Drizzle with remaining glaze. Sprinkle with seeds, zest, and cilantro. Enjoy!

I would love to make this again with Runamok Merquen infused maple syrup + SKORDO dukkah, maybe adding some nigella seeds for more texture + dried lime zest, since we didn't use the juice here anyway. Easy to sub out different squash depending on what you have available too. Between the fall flavors, adaptability, and it being both gluten-free + vegan, this recipe gets 5 stars in my book. Gregory Gourdet did an incredible job of developing nutritionally balanced recipes that are so delicious you feel like you're indulging, not restricting. Find more recipes like this in Everyone's Table, like the Stewed Pork Shoulder with the same Chiles from this squash dish.