Spiced Squash With Yogurt Dressing

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 1 small kabocha, kuri or other winter squash, peeled, seeded and cut into 1 1/2-inch-thick pieces
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground allspice
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1/4 cup low-fat plain yogurt
  • 1 tablespoon fresh lime juice
  • 1/4 cup pomegranate seeds
  • 1/4 cup roughly chopped fresh cilantro
Directions

Preheat the oven to 425 degrees F. Toss the squash, 1 tablespoon olive oil, the allspice, cayenne, 1/2 teaspoon salt, and black pepper to taste in a shallow baking dish. Roast until tender, stirring once, 15 to 20 minutes. Let cool slightly.

Whisk the yogurt, lime juice, 1 tablespoon water, the remaining 1 tablespoon olive oil and a pinch of salt in a bowl. Transfer the squash to a serving dish and drizzle with the yogurt dressing. Sprinkle with the pomegranate seeds and cilantro. Season with salt.

Photograph by Con Poulos


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    This recipe is featured in:

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