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Spiced Squash With Yogurt Dressing

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Spiced Squash With Yogurt Dressing

Name: Spiced Squash With Yogurt Dressing
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 to 6 servings

Nutrition Info

Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 to 6 servings
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

Courtesy of Food Network Magazine

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