Tangy Twice-Baked Tikka Masala Potatoes with Buttermilk Raita

Serves 8

POTATOES:

2 large russet potatoes

½ small butternut squash (about ½ lb.), halved and seeded

1 medium-size onion, peeled and quartered

1 1-inch piece fresh ginger, peeled and cut into chunks

4 cloves garlic, peeled

1 tablespoon unsalted butter

1½ cups low-fat buttermilk

1½ tablespoons tandoori spice blend

¼ cup chopped chives

1 tablespoon lime juice

¼ cup grated Parmesan cheese

Pinch of salt

Pepper to taste

1 8-ounce package tempeh, cut into ½-inch cubes

½ 15.5-ounce can tomato purée

½ 15.5-ounce can chickpeas, drained and rinsed

1 teaspoon honey

1½ cups cauliflower florets

RAITA:

1 large cucumber, peeled, seeded, and grated (about 2 cups)

¾ cup low-fat buttermilk

¼ cup chopped mint

½ teaspoon ground cumin

Salt and pepper to taste

1. Preheat oven to 350° F. Place potatoes and squash halves (cut side down) on baking sheet. Bake 1 hour, or until both squash and potatoes are tender. Cut potatoes in half lengthwise and again crosswise; scoop insides into large bowl, leaving thin layer of potato. Reserve potato skins.
2. Meanwhile, finely chop onions, ginger, and garlic in food processor. Add flesh of squash and spice mixture to potatoes; mash. Stir in butter until melted. Fold in buttermilk, tandoori spice blend, chives, lime juice, cheese, and salt. Season to taste with pepper.
3. Place tempeh cubes in 3x9-inch baking dish. Add potato mixture, and toss to coat. Cover with plastic wrap, and chill at least 8 hours.
4. To make Raita: Combine all ingredients in bowl. Season with salt and pepper to taste; chill until cold, or overnight.
5. Increase oven to broil. Stir tomato, chickpeas, and honey into tempeh mixture. Season with salt and pepper to taste, and add cauliflower. Top potato skins with tempeh mixture, and place on baking sheet. Broil 25 minutes, or until tops begin to brown. Serve hot with cold Raita; if making ahead, cover, refrigerate, and reheat before serving.