Roast Squash in Squash Sauce

Kabocha squash is a Japanese variety of winter or hard-shell squash that has a full, sweet flavor. When roasted, its flesh turns a beautiful golden color, making a lovely contrast with the bright green rind. Its sweetness, accentuated by the roasting, makes it a natural companion for many spices.

This is a hearty, satisfying recipe that uses a twist on the Greek cucumber sauce tzatziki . First, we’ve lightened the original by substituting nonfat yogurt and low-fat sour cream. We’ve also used zucchini instead of cucumber for a complementary flavor.

When choosing a kabocha squash, pick one that is heavy for its size with no soft spots.

Roasted Squash With Zucchini Tzatziki

Active Work Time: 20 minutes * Total Preparation Time: 1 hour 20 minutes * Vegetarian

1 (3 1/2-to 4-pound) kabocha squash

Nonstick cooking spray

1 tablespoon coriander seeds

1/2 teaspoon cumin seeds

1 teaspoon salt, divided

1 cup plain nonfat yogurt

1/2 cup low-fat sour cream

1 small zucchini, grated

1 clove garlic, minced

Freshly ground pepper

Heat the oven to 425 degrees.

Cut the squash in quarters. Scoop out the seeds and place the squash pieces cut-side up on a baking pan. Spray the squash with nonstick cooking spray. Combine the coriander, cumin seeds and 1/2 teaspoon of salt in a spice grinder; grind to a coarse texture. Sprinkle half the spice mixture over the squash.

Roast the squash until it is tender and browned around the edges, about 1 hour.

Combine the yogurt, sour cream, zucchini, garlic, the remaining 1/2 teaspoon of salt and pepper to taste. Spoon the tzatziki sauce over the roasted squash. Sprinkle with the remaining spice mixture.

4 servings. Each serving: 260 calories; 643 mg sodium; 13 mg cholesterol; 4 grams fat; 2 grams saturated fat; 55 grams carbohydrates; 7 grams protein; 14.41 grams fiber.

Platter from Crate & Barrel stores.