Baked Kabocha Squash with Yogurt Dressing

Ingredients:

• 1 small Japanese kabocha squash or any winter squash, seeded and cut into 4cm cubes
• 1/4 cup Greek yogurt or sour cream
• 1/4 cup pomegranate seeds
• 1/4 cup chopped cilantro
• 1 tbsp freshly squeezed lime juice
• Pinch cayenne pepper
• Coarse salt and freshly ground black pepper
• 1/2 tsp ground allspice (clove) pepper
• 2 tbsp. l. olive oil

Preparation:

1. Preheat oven to 220°C.
2. Prepare the pumpkin: In a baking dish, toss the pumpkin with a tablespoon of olive oil, allspice, a pinch of cayenne pepper, 1/2 teaspoon of salt, and freshly ground black pepper. Bake until tender, 15 to 20 minutes, stirring halfway through. Let cool.
3. Prepare the dressing: In a bowl, mix yogurt, lime juice, a tablespoon of water, the remaining tablespoon of olive oil, and a pinch of salt.
4. Transfer the cooled pumpkin to a salad bowl and drizzle with the yogurt dressing. Sprinkle with pomegranate seeds and cilantro. Season with salt to taste.