Heartbeet Kitchen
Roasted Tomatoes and Butternut Squash with Cardamom Yogurt
October 3, 2016 in Fall · Gluten-Free · Nut-Free · Vegetables · Winter · 20 Comments

Roasted Tomatoes and Butternut Squash with Cardamom Yogurt Sauce

3 years ago this time, I was writing a book all about squash. Every single page, 141 of them, and 80 recipes. Bound into paperback, with a stock photo of butternut squash on the front. The twenty some photos inside are black and white, taken with my first DSLR camera.

Many of you who read Heartbeet Kitchen now probably didn’t even know I had a space on the internet in 2013. I was very green, but very passionate. I knew I wanted to share food, and life thoughts with others, and discovery, at a time when I didn’t really know who I was or who I wanted to be. Then the book came as a surprise, approached by a small Minnesota publisher to write a manuscript on a Midwestern fruit or vegetable, that had history in the homes and farms of this part of the country. From there, Smitten with Squash was born, a labor of love and learning, writing and developing.

I look at my cookbook sitting on my shelf with all the others that have inspired my days in the kitchen. And there are new, beautiful cookbooks that land on my doorstep nearly every week, from one of my talented peers, which nothing makes me more excited than spending a day reading and cooking from.

But then there’s this weird feeling I get it, embarrassment and shame …. that comes from the place of the girl who’s always been hard on herself, a natural inner critic since a young age.

Muir Glen Whole Peeled Tomatoes (with roasted squash)Muir Glen Whole Peeled Tomatoes (with roasted squash)Cardamom Yogurt {savory}

My book…. It doesn’t have thick paper with big, beautiful, glossy photos. It hasn’t been noticed by Food 52, or Bon Appetit. There was no book tour. There weren’t 1,000 copies sold on pre-order.

Comparison. The thief of joy. We all do it. But dang…. it’s not worth it.

Because underneath that embarrassment is a heart bursting proud of what I did. The words I wrote, the recipes I developed, the heart and soul I poured into Smitten with Squash. And how grateful I am for the doors it opened. How it shaped yet another part of me.

Even more so, the joy I get in hearing from people who tell me their favorite from the book, share a picture of what they’ve made from it, or say they carry it with them every fall when they’re at the market, trying to figure out which squash to try next. Or that such and such recipe turned their husband into a squash lover. My passion has spilled into another kitchen, around a family dinner table, into a market bag. And that’s more than enough.

Roasted Tomatoes and Butternut Squash with Cardamom Yogurt SauceRoasted Tomatoes and Butternut Squash with Cardamom Yogurt Sauce {gluten-free, nut-free}

About this unexpectedly, amazing fall dish:

Tomatoes and butternut squash are not the typical combination. I usually turn to more fall-ish things to pair squash with, like brussels sprouts, hearty greens, parsnips, and apples. But in an attempt to use the whole, canned Muir Glen Organic tomatoes waiting patiently in my pantry, I wondered if they could work with the butternut sitting on my counter. So I went searching for some inspiration and turned to the vegetable master himself, Ottolenghi. I found this recipe of his, which sounded amazing, but also time and ingredient intensive. But I loved the idea of the idea of sweet roasted squash, slow roasted tomatoes (which would be the acidic component), and tangy, savory yogurt together.

I went with things I typically have on hand, and focused on the technique, to bring out the best in each part of the recipe. That meant roasting the squash and tomatoes on separate pans, at different temperatures, to ensure that the tomatoes wouldn’t burn at the higher heat that is key to caramelizing squash. Yet not slow roasting to the point that they became “sun-dried tomatoes”, losing all their juices.

Cardamom tends to be used in things like chai, or sweet baking application, but I find it works really well in savory applications too. I used it to make a simple yogurt sauce, grinding the cardamom seeds straight from the pods for optimal flavor, adding a little olive oil for richness. And to finish, a burst of fresh from minced parsley.

Roasted Tomatoes and Butternut Squash with Cardamom Yogurt SauceRoasted Tomatoes and Butternut Squash with Cardamom Yogurt Sauce

Taking the perfect bite, a little tomato, a little squash, a swipe of yogurt…. and I’m smitten, once again. Working together in the most delicious, unexpecting way. The textures and flavors, a vegetarian bombshell. And I have a new use for canned, whole tomatoes! (I typically only use them for making sauce, so it was great to find a new use for them!). I particularly love using Muir Glen organic because all of their tomatoes go from field to can in just 8 hours. Which means they literally taste that fresh when you open the can. Roasting them in this manner lets their bright, bold flavor sing. For ease of finding, know that you can stock up on them at any Whole Foods around the country.

Xo

This post is sponsored by Muir Glen, a partner I am grateful to work with this year in a continued partnership. So expect more delicious recipes, and ideas for all things tomatoes. 

Roasted Tomatoes and Butternut Squash with Cardamom Yogurt
Author: 
Recipe type: gluten-free, nut-free
 
Ingredients
  • 1 (two pound) butternut squash
  • 1 (23 ounce) can Muir Glen whole tomatoes, sliced in half vertically
  • 3½ tablespoons olive oil, divided
  • salt and pepper
  • for sauce:
  • ½ cup plain greek yogurt or skry
  • 1 tablespoon olive oil
  • seeds of two cardamom pods, removed and ground with a spice grinder or mortar and pestle
  • ¼ teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons minced fresh parsley
Instructions
  1. Preheat oven to 385 degrees F.
  2. Cut the squash horizontally at the neck, where the bulb starts. Take the bulb, cut in half vertically through the middle and remove seeds. Cut into ½ inch half moons, leaving the skin attached. The long neck you now, have, take and peel. Then dice into ½ inch cubes. Toss and rub all squash with 2 tablespoons olive oil, ½ teaspoon salt, and few pinches of pepper. Roast for about 25 minutes, turning once, until brown and tender. Set aside.
  3. Reduce heat to 300 degrees. Brush halved tomatoes on all sides with 1½ tablespoons olive oil. Sprinkle with ½ teaspoon salt and pepper. Roast for about 35 minutes, until tomatoes have brown roasted edges, are soft, and have shrunk a bit in size, as shown in the picture above.
  4. Season finished squash and tomatoes with a little more salt and pepper if needed once out of oven. Mix yogurt with olive oil, cardamom, salt, and lemon juice. Spread ½ on the bottom of the serving plate, top with squash and tomatoes, and finish with rest of yogurt and parsley.

 Roasted Tomatoes and Butternut Squash with Cardamom Yogurt Sauce {gluten-free, nut-free}

 

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20 thoughts on “Roasted Tomatoes and Butternut Squash with Cardamom Yogurt

  1. Abby @ Heart of a Baker

    Oh these words couldn’t be truer for me dear Amanda! It’s amazing you did this awesome thing (a cookbook!, eek!) but it’s hard when it doesn’t feel up to what you think it should be in comparison to others. I always like to think about how much work went into something (a lot!) and then think about how many times I could have stopped or could have said no, but instead I just DID IT. So proud of how far you’ve come sweet friend, this pair of vegetables is perfect in every way. xo

    Reply
  2. Bethany @ Athletic Avocado

    Kudos to you for creating a cookbook, thats incredible! I think most of us perfectionists tend to oversee our accomplishments! This dish sounds amazing, never would have thought that butternut squash and tomatoes could go so well together but I trust the squash master ;)

    Reply
  3. Tessa | Salted Plains

    You are constantly an inspiration to me in every way, my friend. You said it so well, comparison really is the thief of joy, and a battle that resonates with me. That inner critic, I sure know about her! ;) I remember when I first discovered your blog a couple years ago and was blown away that you had written a cookbook – and still am! Truly awesome.
    I love the simplicity and the uniqueness of the flavors in this beautiful dish – itching to try it soon. xoxo.

    Reply
  4. Liz @ Floating Kitchen

    Oh girl. I know how you feel. But I have your book and I’ve used it quit a bit these past few weeks! It’s lovely and perfect for a squash-lover like myself. This recipe sounds so good. A combo I wouldn’t have thought of, and now can’t wait to try! Hugs!

    Reply
  5. Katie | Healthy Seasonal Recipes

    I cannot tell you how awesome this post is to read having birthed a book as well. It IS so hard to not compare!! Also the fact that it is so permanent and unchangeable (yet we as content creaters continue to grow and get better at our craft) can really be a cringeworthy experience. And I am also with you that it is worthy of such pride. Love love love. And also love this unexpected combo. Hugs my friend.

    Reply
  6. danielle | rooting the sun

    hello lovely woman – i’m playing catch up on the past month and everything is so beautiful and delicious. i love your sentiments embraced here because you are amazing for publishing a book, period. the time, effort, dedication, and passion that is involved blows me away and keeps me inspired myself. — and this dish is serious business to me. the combination of late summer and autumn is excellent. recently i’d been wondering of tomato and cardamom and now i’ve got the perfect excuse – thank you always.

    Reply
  7. DessertForTwo

    No truer words ever said. I, too, myself fell in a rabbit hole of comparison today. It’s not time well-spent.

    I say you’re AWESOME AND AMAZING for being so ahead of your time in writing a book about a subject you are most passionate about. You paved the way for many–see it that way :) <3

    Reply
    1. amandapaa Post author

      Wasted time no more… right? You are also awesome, and inspiring, and real. And I love that about you. You open up and let things flow, play out as they do. And that is not easy. xo

      Reply
  8. Ruby

    I love this! We all have that inner comparing critic that tries to take down our joy and man is it easy to give in. Thank you for reminding us to be proud of our accomplishments, no matter what! Beautiful words, BEAUTIFUL recipe. I’ve never thought of using cardamom in something savory, but I have got to give this a try.

    Reply
  9. Shelly @ Vegetarian 'Ventures

    First off, I can’t vouch for your 2013 photography but dayuummm the photos in this post are so freaking gorgeous! If nothing else, you should be so proud of these photos and how much you’ve grown. Also, I feel so much of what you are saying here – I’m doing the last round of layout edits for my cookbook and I can’t help but constantly compare it to other ones and have this fear that it’s going to be inferior. It’s hard not to be hard on yourself ha.

    Reply
  10. Ashley Rodriguez

    I appreciate this perspective so much. I struggle with comparing myself all. the. time. It’s such a hard, lonely feeling. But then I shake myself out of it, put my head down and do the work and do, just like you are doing focus on the good. Thanks for that sweet reminder.
    I loved meeting you this week! I hope our path cross again soon.

    Reply
    1. amandapaa Post author

      Hard, lonely feeling. That truly is it. I feel like talking about it, and talking together is so helpful. And that’s probably why, because then we don’t feel so lonely.

      Loved meeting you as well this week, such a fun time! I hope it happens again in the near future.

      Reply
  11. Nancy Oar

    No wonder I loved it so much!! I love Ottolenghi! I did use some nice fresh tomatoes, roasted on a rack at 400°F for a sweet savory flavor. Awesome. Have you every tried using a cooling/cooking rack? Try these out, they are the heaviest ones I have found on Amazon, and can the heat, don’t rust, and distribute heat evenly with perfect airflow around them. Try these racks by live-nimble. 8.5″ x 12″ rack https://www.amazon.com/dp/B01GXPJNLW
    12″x17″ rack https://www.amazon.com/dp/B01BX6MW1Y

    Reply

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