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Roasted Pumpkin Salad with Cilantro, Lime & Green Chile
Adapted from Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi and Jonathan Lovekin
1 half sugar pumpkin
1/2 cup Greek yogurt
Preheat oven to 400. Skin, seed and chop pumpkin (or butternut squash) into cubes. Toss with olive oil, cardamom, allspice, salt & pepper. Transfer to a sheet tray and roast for 20-25 minutes.
Arrange cooled squash on a salad plate. Sprinkle with sections of lime, rings of chile, cilantro leaves and small dollops of dressing.