Recipe courtesy of Mary Berg
Slow Roasted Squash
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 227
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 8
- Cholesterol
- 22
- Sodium
- 527
- Total: 2 hr
- Active: 20 min
Ingredients
1 large winter squash, such as kabocha, buttercup, acorn or butternut
Olive oil, as needed
Kosher salt and freshly ground black pepper
2 to 3 tablespoons pine nuts or chopped walnuts
1/2 cup (125 milliliters) plain Greek yogurt
1/4 teaspoon cayenne pepper
1 clove garlic, finely minced
1/2 lemon, zested and juiced
1/2 cup (75 grams) crumbled feta cheese
3 to 4 tablespoons roughly chopped mint
1/2 cup (125 milliliters) pomegranate seeds
Directions
- Heat your oven to 400 degrees F.
- Using a sharp knife, poke the squash 6 or 7 times. This will allow steam to escape so the squash won’t burst while it roasts. Place the squash onto a sheet pan and roast in the oven until tender. Depending on the size of your squash, this can take anywhere from 45 minutes to 1 1/2 hours.
- When tender, remove the squash from the oven and cut in half. Lightly oil the pan. Using a spoon, carefully remove the seeds then scoop the tender flesh into large bite-size hunks and place onto the oiled pan. Discard the skins.
- Turn your broiler onto high. Drizzle the squash with more olive oil, season with salt and pepper and broil the squash until the top begins to turn golden brown, 5 to 8 minutes.
- Meanwhile, place a small skillet over medium heat and toast the nuts until lightly golden and fragrant, 1 to 2 minutes. Set aside.
- In a small bowl, mix the yogurt, cayenne pepper, garlic, lemon zest and lemon juice together. Season with salt.
- To serve, drizzle or dollop the lemony yogurt over the squash and scatter with the toasted nuts, feta cheese, mint and pomegranate seeds.
Cook’s Note
The cooked squash can be kept whole, cooled to room temperature, and stored in the fridge for up to 3 days. When ready to use, cut in half, remove the seeds and tear the squash into large bite-size hunks. Broil and dress as directed above.