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.
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.
Sprinkle the coconut, cumin, ginger, red pepper flakes, salt and drizzle the olive oil all over.
Toss the butternut squash to coat all the spices and ingredients well.
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.
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.
Remove the squash from the oven and transfer to a serving platter. Garnish with chopped cilantro and drizzle of yogurt.
Enjoy this spice roasted butternut squash as a side dish.
Dry unsweetened coconut flakes, cumin seeds and fresh ginger are available at Indian grocery, online and other general stores that carry ethnic products.