The Delicious Crescent

1 Preheat oven to 400°F.
2 Use a vegetable brush and scrub the surface of the butternut squash and rinse really well. I prefer to leave the peel on as it has a nice bite to it once it is cooked.
3 Cut the squash into medium size wedges. If you prefer the spices and flavors to penetrate more deeply, you may cut smaller pieces. If you prefer to get a good taste of the squash itself, then you may cut it into bigger wedges.
4 Sprinkle the coconut, cumin, ginger, red pepper flakes, salt and drizzle the olive oil all over.
5 Toss the butternut squash to coat all the spices and ingredients well.
6 Scatter the butternut squash pieces skin side down on a lined baking sheet. Allow the squash to roast for about 25 to 30 minutes until tender and lightly browned on the edges.
7 Meanwhile, whip the yogurt with the grated shallots (if you prefer). If the yogurt is not tart enough, you may stir some lemon juice as per your taste.
8 Remove the squash from the oven and transfer to a serving platter. Garnish with chopped cilantro and drizzle of yogurt.
9 Enjoy this spice roasted butternut squash as a side dish.