Spiced Squash With Yogurt Dressing

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
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