Instructions:

Yogurt-Basil Sauce:

1. In a bowl, combine all ingredients and Mix thoroughly until all ingredients are well incorporated.

3. Cover the mixture and refrigerate overnight to let the flavors meld and the sauce thicken.

Baked Squash with Spiced Tomato-Coconut Sauce:

1. Preheat your oven to 315°F (157°C).

2. In a large skillet, heat the coconut oil over medium heat. Add the squash pieces and sauté until they are lightly browned, similar to frying sweet potatoes.

3. Transfer the sautéed squash to a baking dish. Season evenly with salt, paprika, black pepper. If you prefer a spicy kick, sprinkle with chili pepper or flakes.

4. In the same skillet, add garlic to golden for 30 seconds or till lightly sizzling but be careful it may burn quickly next add the tomato paste and cook for a minute to enhance its flavor, add the water to boil

5. Pour the tomato-coconut sauce over the seasoned squash in the baking dish, drizzle the honey or maple evenly over the squash ensuring all pieces are well coated.

6. Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for 20–25 minutes, or until the squash is fork-tender.

7. Once done, remove from the oven and let it rest for a few minutes.

Serving:

• On a serving platter, spread a base layer of the chilled yogurt-basil seed sauce.

• Place the baked squash over the sauce.

• Drizzle additional yogurt-basil seed sauce on top.

• Garnish with fresh basil leaves.

• Pour any remaining pan juices over the dish for added flavor.

This dish combines the creamy tanginess of the yogurt-basil seed sauce with the sweet and savory notes of the spiced squash, creating a harmonious blend of textures and flavors.