Roasted Butternut Squash with Sweet Spices, Chile and Lime
"Adapted from here...."
INGREDIENTS
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2 limes
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Flaky sea salt
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4 tablespoons olive oil, divided
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1 medium butternut squash (about 2 pounds)
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2 tablespoons green cardamom pods
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1 teaspoon ground allspice
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1/2 cup Greek yogurt
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2 1/2 tablespoons tahini
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1 tablespoon lime juice
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1 serrano chile, deseeded and thinly sliced
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Cilantro leaves
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