Roasted Summer Squash with Avocado Raita

60 Min

GF

Roasted Summer Squash with Avocado Raita

Summer squashes are squashes that are harvested when immature, while the rind is still tender and edible. They have a shorter storage life than winter squashes, such as butternut or kabocha, which have hard rinds. It’s a humble vegetable yet one that works great as a blank canvas - especially when roasted to take on the flavors or herbs and spices. One of my favorite farms, Knopp Branch in Wharton, brought us sacks and sacks of gorgeous patty pan (also called scallop) squashes. Zucchini, yellow, crook neck, straight neck squash - all fall under the same category. This is a quick and easy recipe to extract the best flavor out of them.

Share this recipe

Cook Time

60 Minutes

Serves

4

Directions

Step 1

Preheat the oven to 400°F. Cut the squash in half horizontally and rub with the salt, pepper, dry ginger, and olive oil. Spread on a baking sheet cut side up and place in the oven. Roast for 15 to 20 minutes or until the squash edges are caramelized and golden.

Step 2

Turn the heat down to 300°F and continue cooking for another 20 to 25 minutes. The squash should be tender yet hold its shape.

Step 3

In the meantime, make the raita by mashing the avocado and combining it with the yogurt, cumin and pinches of salt and pepper in a bowl.

Step 4

Remove the squash from the oven and immediately sprinkle the tops with amchur, a drizzle of honey, sesame, and pumpkin seeds. Serve immediately.

Ingredients

4 to 5 patty pan squash (roughly 1 1/2 to 2 pounds)

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoons sea salt

1 teaspoon ground ginger

3 to 4 tablespoons olive oil

AVOCADO RAITA:

1 large or 2 small ripe avocados

1/2 cup plain whole-milk yogurt

1/2 teaspoon ground cumin

Pinch of freshly ground black pepper

Pinch of sea salt

1 tablespoon amchur (dried green mango)

1 tablespoon honey

2 tablespoons sesame seeds

2 tablespoons pumpkin seeds

Step 1

Step 2

Turn the heat down to 300°F and continue cooking for another 20 to 25 minutes. The squash should be tender yet hold its shape.

Step 3

In the meantime, make the raita by mashing the avocado and combining it with the yogurt, cumin and pinches of salt and pepper in a bowl.

Step 4

Remove the squash from the oven and immediately sprinkle the tops with amchur, a drizzle of honey, sesame, and pumpkin seeds. Serve immediately.

4 to 5 patty pan squash (roughly 1 1/2 to 2 pounds)

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoons sea salt

1 teaspoon ground ginger

3 to 4 tablespoons olive oil

AVOCADO RAITA:

1 large or 2 small ripe avocados

1/2 cup plain whole-milk yogurt

1/2 teaspoon ground cumin

Pinch of freshly ground black pepper

Pinch of sea salt

1 tablespoon amchur (dried green mango)

1 tablespoon honey

2 tablespoons sesame seeds

2 tablespoons pumpkin seeds

Tags:

60 Min

Tags:

60 Min

Keep calm & raita on.

Here are some of our fave raita recipes!

TAKE YOUR PICK

Tomato Mint Raita

Cucumber Raita

120 Min

GF

Black Turtle Bean Curry with Butternut Squash

These turtle beans are not typically seen in India, however like most other beans they are delicious with spices. The butternut sqush adds a sweet, creamy flavor and makes for strikingly beautiful presentation.

15 Min

GF

Chilled Squash Soup

With an abundance of local yellow and green squash, here is a chilled herby soup reminiscent of gazpacho but with varied flavors. Remember to leave the peels on, this is where the fiber rests and all our bodies could use more fiber.

40 Min

DF

GF

V

Roasted Butternut Squash

When you see a beautiful local butternut squash, buy it!

120 Min

GF

Roasted Butternut Squash with Pumpkin Seed Masala

One day, I had a large chunk of butternut squash left over, here is the recipe that followed...

40 Min

GF

V

Roasted Pumpkin Sabzi

Go ahead, surprise your family and serve this with your Thanksgiving meal – it might become a tradition! You may serve this warm or at room temperature or even tossed into a salad.

35 Min

GF

NF

Roasted Squash

Squash is one of those plain canvas kinds of vegetables that can absorb any flavor you put on them.

30 Min

DF

GF

V

Roasted Squash Curry

This curry is inspired by the stews of South India and can be prepared with other root vegetables also.

70 Min

DF

GF

V

Roasted Squash with Austrian Pumpkin Seed Oil

Emerald green, shiny, almost tarlike cold-pressed oil that tastes of smoky dark walnuts and pumpkin seeds, which pairs beautifully with roasted squash. I have also used it to top yogurt, chopped salads, roasted figs and to dip warm bread in.

55 Min

GF

Roasted Zucchini with Blossoms

Every summer I watch as zucchini flowers — or squash blossoms — appear at farmer’s markets. Despite the excitement they evoke and entire menus at some restaurants dedicated to this delicate flower, I often wonder what the fuss is all about. They are visually beautiful but, flavor-wise, for me it’s like biting into a wisp with mild zucchini flavor. When I do buy them, they get tossed into salads or used as a garnish for something related. A couple of weeks ago an old friend, Ben Berryhill, who now owns and operates the Red Drum Café in Charleston, S.C., texted me a photo of the dinner he had prepared for his family: roasted zucchini topped with squash blossoms. Ben was the executive chef at Café Annie back in the late ’90s, where I learned everything. Needless to say, he inspired me to pick up some beautiful, pungent, yellow and green zucchini with bright-yellow blossoms at Gundermann Farms that weekend and cook them in a way to incorporate the blossoms. I still could not taste any real flavor from the blossoms, but it made for a delicious and beautiful lunch, devoured by those around me. Blue Heron Farm’s wonderful goat chèvre adds a delicious creamy texture, but feel free to replace it with any cheese of your choice.

35 Min

GF

Spaghetti Squash

Spaghetti squash is quite the exciting discovery in my kitchen, and I hope you give it a try.

90 Min

GF

NF

Squash Potato Bake

The large bright green Opa squash (also known as bottle gourd, calabash, white gourd or lauki) is one of the most common squash varieties in India. Mostly used in cooked preparations like a sabzi or added to a lentil stews like dal, the opa squash can also be eaten raw, like in a raita. Unusually rich in vitamins and in soluble and insoluble fiber, it’s gentle on the stomach and easy to digest. In my childhood days, I remember an older aunt daily drinking the juice of the squash to successfully help her lose weight. Ayurvedic physicians commonly recommend it to patients to balance liver function. Look for this squash in Indian or Asian grocery markets. Despite its health benefits, the squash does need a boost of added flavor and this simple bake is one way to enjoy it for breakfast or a light lunch with a salad. If you prefer not using cream cheese, replace it with a nut butter of your choice.

30 Min

DF

GF

V

Squash Spinach Curry

Spinach cooked with vegetables or meat is a common combination - however, here we are being careful to barely cook the spinach so it remains bright and flavorful.

40 Min

DF

GF

V

Stuffed Squash

Pattypan squash is small & shallow with scalloped edges. This squash is easy to handle because its skin isn’t too thick & cooks relatively quickly.

45 Min

DF

GF

V

Stuffed Summer Squash

The mild flavor of squash takes on the aromatic flavor of spices well!

115 Min

GF

Tandoori Spiced Whole Cauliflower Roast

This whole roasted cauliflower makes a beautiful centerpiece, but the leftovers are even more delicious the next day and using tandoori spices will fill your kitchen with wonderful aroma.

10 Min

GF

Banana Raita

The banana and yogurt combination breaks every rule in Ayurveda but this raita tastes SO good! It makes a great addition to breakfast and is also good as a side with shrimp or fish. The ginger and the serrano add a surprising, but lovely punch to the raita.

90 Min

GF

Beet Cashew Raita

This beet raita is stunning in appearance and tasty on its own. It also makes a great accompaniment to grilled fish.

15 Min

GF

NF

Cucumber Raita

A classic raita. This is recipe shows how simple a raita can be. Red onion and a vegetable is all it takes. Feel free to make some additions with whatever is in the fridge.

30 Min

GF

Smoked Eggplant Raita

Smoked eggplant pairs deliciously with yogurt. Add this raita to rice, toast, serve as a side, or enjoy a dollop on its own. Be sure to get a good char on the eggplant. There should be no firm or raw pieces.

20 Min

GF

NF

Tomato Mint Raita

Raita is an essential Indian condiment, a yogurt and vegetable salad that’s usually eaten with meals to cool off the burn of spices. This raita is tart and refreshing and would make a great accompaniment to roasted chicken or fish.

10 Min

GF

Roasted Oyster Mushrooms with Corn Raita

There are many good reasons to eat mushrooms - they’re low in calories, naturally anti-inflammatory, high in vitamins and antioxidants and burst with flavor. Oyster mushrooms in particular contain ergothioneine, a unique antioxidant that promotes cell growth in our bodies. In traditional Chinese medicine, they have been used as a tonic for the immune system for thousands of years. The white mushrooms resemble oysters, have a sweet earth fragrance and can be found growing in the wild on dead or fallen trees. I have experimented with dozens of ways to cook them, but at home, oven roasting is the way to go. They will cook through and hold their shape beautifully and, if over- cooked slightly, may collapse - but fear not, they will still taste delicious. Cardamom here gives oyster mushrooms a fragrant finish to offset the earthy notes, and the grilled corn raita supplies a fitting creamy finish. The mushrooms may be served warm or at room temperature.

GF

NF

Roasted Wild Snapper with Raita

The star of this recipe is amchur, a spice native to India. Amchur, a light brown in color sun dried mango powder is absolutely delicious on roasted fish. The lemon notes of the crushed coriander seeds accentuate the flavor of the amchur.

120 Min

GF

Black Turtle Bean Curry with Butternut Squash

15 Min

GF

Chilled Squash Soup

40 Min

DF

GF

V

Roasted Butternut Squash

When you see a beautiful local butternut squash, buy it!

120 Min

GF

Roasted Butternut Squash with Pumpkin Seed Masala

One day, I had a large chunk of butternut squash left over, here is the recipe that followed...

40 Min

GF

V

Roasted Pumpkin Sabzi

Go ahead, surprise your family and serve this with your Thanksgiving meal – it might become a tradition! You may serve this warm or at room temperature or even tossed into a salad.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra