Tandoori Masala Roasted Squash with Yogurt, Seeds & Coriander | Club House for Chefs

Ingredients

• Tandoori Masala Roasted Squash | Serves 4
• 1 each Acorn squash, cut into 8” wedges, seeded and seeds reserved
• 1 1/2 tsps
• 1 tsps Club House ® Sea Salt, French Mediterranean
• 4 tbsps Olive oil
• 2 sprig Thyme
• 2 sprig Rosemary
• 6 Garlic cloves, whole and unpeeled
• Yogurt | Serves 4
• 1 cup Yogurt, plain
• 1 tsps Lemon juice
• 1 tsps Club House ® Turmeric, Ground
• 1 tsps
• Seeds | Serves 4
• 1/2 tsps
• 1/2 tsps Club House ® Onion Powder
• 1/4 tsps Club House ® Sea Salt, French Mediterranean
• 1/4 tsps Club House ® Turmeric, Ground
• 1 tbsps Olive oil
• Garnish | Serves 4
• 1/2 cup Fresh coriander