Ingredients

• 1 small kabocha, kuri or other winter squash, peeled, seeded and cut into 1 1/2-inch-thick pieces
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground allspice
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper
• 1/4 cup low-fat plain yogurt
• 1 tablespoon fresh lime juice
• 1/4 cup pomegranate seeds
• 1/4 cup roughly chopped fresh cilantro

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Instructions

1. Preheat the oven to 425 degrees F. Toss the squash, 1 tablespoon olive oil, the allspice, cayenne, 1/2 teaspoon salt, and black pepper to taste in a shallow baking dish. Roast until tender, stirring once, 15 to 20 minutes. Let cool slightly.
2. Whisk the yogurt, lime juice, 1 tablespoon water, the remaining 1 tablespoon olive oil and a pinch of salt in a bowl. Transfer the squash to a serving dish and drizzle with the yogurt dressing. Sprinkle with the pomegranate seeds and cilantro. Season with salt.
3. Photograph by Con Poulos