Suzie sent me a recipe that was a disaster save for this curry lime yogurt sauce. I employed it here for some roasted butternut squash. The recipe is simple: about 1 cup Greek yogurt, the juice and zest of one lime, a tablespoon (or more depending on your taste) curry and a teaspoon or two of turmeric. Salt and pepper to taste, and mix well, then use on just about any roasted vegetable. This also makes a fine dip for something different on your charcuterie boards, or, even better, for some home-fried potatoes. The possibilities are endlessly delicious.
