Heat the oven to 400° F. Trim off the top and bottom of the squash, then peel off the outer skin with a paring knife or sturdy vegetable peeler. (A tender skinned squash like Delicata may not need peeling, but a Butternut certainly will.)
Cut the squash in half and scoop out the seeds and fibers. Slice the squash halves into 1/2 inch slices.
Toss the squash with 2 tablespoons of olive oil and a generous seasoning of salt and pepper. Spread out on a rimmed baking sheet, one layer deep, and roast until tender and nicely browned on the underside, 20-40 minutes depending on the squash.
In the meantime, make the green sauce. Toast the coriander, cumin, and cardamom seeds in a dry skillet over medium heat, shaking the pan frequently until they become fragrant, about 4 minutes. Put the chiles and garlic in a blender or food processor, and pulse a few times until they are fairly fine. Add the cilantro, parsley, toasted seeds, ground cloves, lemon zest, lemon juice, 1 teaspoon salt, and a few twists of black pepper. Pulse until all is finely chopped into a rough pureé. With the motor running, drizzle in the olive oil. Stop the blender before the sauce is completely smooth-you want a bit of texture. Taste the sauce and adjust the seasoning as desired with more salt, pepper, lemon juice, or spices. Remove the squash from the oven and allow it to cool for a few moments.
Sprinkle the squash slices with vinegar, and arrange on a platter or in a bowl. Drizzle or spoon the yogurt and green sauce over the squash, then scatter the toasted walnuts over the top. You will likely have extra green sauce, but it’s a great thing to keep in the fridge, to spoon over every.darn.thing.
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