somre more squash before the squash season comes to it's big finale... this dish was particularly delicious! the yogurt with hints of zesty ginger and rose buds made it really exotic.
acorn squash with ginger rose yogurt
1 slice acorn squash, skin on
1/2 cup yogurt
1 cm piece ginger, grated
1 tsp. crushed dried rose buds
1 pinch chili flakes
1 lime, juice and zest
1 tsp. fleur de sel
handful fresh mint leaves, coarsely chopped
cut the acorn squash in thin slices. brush it with the olive oil, season with fleur de sel and roast it in the oven (preheated to 220 degrees c / 400 degrees f) for 25 to 30 minutes. combine the yogurt with the ginger, lime zest and juice, rose buds, chili flakes and fleur de sel. season with fleur de sel. when the squash is done, let cool slightly, then add dollops of the yogurt and sprinkle with the mint leaves. serve warm or at room temperature.