Curried Kabocha Squash & Fennel Yogurt Recipe

Ingredients

1 large Kabocha Squash
1 c coconut or greek yogurt
1 small fennel bulb, fronds reserved
1 handful of arugula or microgreens
½  c pistachio dukkah
2 tbsp Evermill Curry
1 tsp Evermill Cumin
¼ c extra virgin olive oil

Method

Heat the oven to 400º 

Slice the Kabocha squash into half-moons and discard the seeds.  Toss the squash with 1-2 tbsp olive oil and season generously with Evermill Curry, and a pinch of sea salt and freshly cracked pepper. Roast in the oven until golden brown crust forms and the squash is fork tender, about 30 minutes, flipping midway through. 

Make the yogurt: in a small mixing bowl, combine the yogurt with remaining olive oil, flaky sea salt and freshly cracked pepper. Finely dice the fennel bulb into the yogurt mixture. Pull about a tablespoon of fennel fronds from the stem, and mix into the yogurt.

On a serving platter, lay a bed of yogurt, place the warm squash over the yogurt and garnish with greens, fennel fronds and dukkah.