Spiced Squash With Yogurt Dressing
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 143 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 1 milligrams
- Sodium
- 129 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 8 grams
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 143 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 1 milligrams
- Sodium
- 129 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 8 grams
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.
