Squash Rings Recipe

Prepare the Squash

Wash and slice the zucchini and yellow squash into rings about ½ inch thick.

Season the Squash

In a bowl, toss the squash rings with olive oil, salt, black pepper, and paprika until evenly coated.

Cook the Squash

Heat a grill or skillet over medium heat and cook the squash rings for about 3-4 minutes on each side, or until tender and lightly charred.

Toast the Pepitas

In a skillet over medium heat, toast the pumpkin seeds until they are golden and fragrant, about 5-7 minutes.

Prepare the Chiles

Remove stems and seeds from the dried chiles. Toast them in the same skillet for about 1-2 minutes until fragrant.

Blend the Salsa

In a blender, combine toasted pepitas, chiles, garlic, olive oil, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.

Prepare the Raita

In a bowl, combine Greek yogurt, grated cucumber, chopped cilantro, cumin powder, and salt.

Mix Well

Stir the ingredients until well combined. Chill in the refrigerator for at least 30 minutes before serving.

Garnish the Dish

When ready to serve, garnish the squash rings with fresh cilantro and serve with pepita salsa macha and raita on the side.