Spinach Saag with Roasted Honeynut Squash

Spice profile: cardamom, coriander, cumin, garlic, kashmin chiles

Cut the top and bottom ends off 2-3 honeynut squashes. Slice in half, remove seeds and peel the little squashes. Chop the squash into half inch cubes. Toss with olive oil and a dash of salt, place on a roasting pan, and roast at 400 degrees for 45-55 minutes until the outside has caramelized. While the squash is roasting, take about a half pound of spinach and coarsely chop. Sauté the spinach in a pan until nicely wilted. Add the Saag seasoning, (2 tsp Stock+Spice Saag seasoning) and cook for a minute more. Remove from heat, add 3 TBS yogurt to the spinach and puree, (an immersion blender works well here). Add a little olive oil if necessary, and some salt to taste. Puree well. Spoon a TBS or so of the spinach saag onto a plate and top with the squash. Garnish with lime and enjoy!