Roasted squash and shallots with pomegranate and dates

1. Preheat oven to 425 degrees. Leaving the skins on the squashes, slice them crosswise into one-inch wedges. Feel free to use only butternut squash if you like (but use a large one). Combine the squash and peeled chunks of shallots, then toss with the olive oil, salt and pepper to taste.
2. Roast in the oven on a large baking sheet for about 40 minutes, or until the squash and shallots are caramelized with blackened edges here and there.
3. While the squash is in the oven, mince the garlic and ginger together, then mash them into a paste by smooshing the minced ingredients with the side of your knife against the cutting board. Combine the yogurt, buttermilk, lemon juice, lemon zest, garlic and ginger in a small bowl. Add a bit of cold water as needed to make the sauce a consistency you can drizzle.
4. If you have a whole pomegranate, get the seeds out by first cutting the fruit in half, separating the top from the bottom, then gently whacking the red side of the fruit with a rolling pin while holding it over a bowl of water. You can then further separate the seeds from the pith in the water. Dry the seeds on a paper towel.
5. Plate everything together on a large serving platter by spreading the squash and shallots around, then drizzle everything with sauce. Garnish with the dates, pomegranate seeds, mint and za’atar spice, if using.

Chef's note: If you can only find butternut squash, go for it! If you use a mix of squash, use the leftovers later in the week in this squash and fennel soup, squash and chickpea curry or kale and roasted vegetable soup.