Servings: 4

1½ cups plain whole milk or low-fat yogurt 1½ cups plain whole milk or low-fat yogurt
1 small garlic clove, minced 1 small garlic clove, minced
½ tsp finely grated lemon zest ½ tsp finely grated lemon zest
Kosher salt Kosher salt
Freshly ground black pepper Freshly ground black pepper
2 lb winter squash 2 lb winter squash
EVOO EVOO
2 tbsp slightly sweet white wine vinegar (see p 18) 2 tbsp slightly sweet white wine vinegar (see p 18)
1/2 spiced green sauce (p 44) ½ spiced green sauce (p 44)
¼ cup walnuts, lightly toasted and roughly chopped (p 31) ¼ cup walnuts, lightly toasted and roughly chopped (p 31)

Let yogurt sit for one hour in cheesecloth to drain whey. Use a colander or sieve.
Mix yogurt with lemon zest, garlic, ¼ tsp sea salt. Set aside.
Pre heat oven to 400*
Train top and bottom of squash. Peel with a parking knife or vegetable peeler. Cut in half, scoop out seeds and stringy bits with a spoon. Cut into ½ inch slices.
Toss squash in rimmed baking sheet with 2 tbsp of EVOO and generous salt and pepper. Spread in one or two sheets. Roast until tender and brown on underside, 20 to 40 minutes.
Arrange squash on a platter, spoon thickened yogurt over top. Drizzle vinegar and green sauce over top, scatter walnuts and finish with oil. Serve warm or at room temp.

Six Seasons, page 382  Six Seasons, page 382