Roasted Squash with Lemony Yogurt Sauce
Servings 0
Ingredients
- 2 winter squash (acorn, delicata or futsu), halved, seeds removed and sliced into 1” thick wedges or slices
- 2 tbsp olive oil
- ½ tsp salt
- ½ cup chopped herbs (optional)
For the yogurt sauce:
- 1 cup whole milk greek yogurt
- 2 tbsp lemon juice
- 1 clove garlic, grated or crushed (optional)
- ½ tsp salt
- Lemon wedges, for serving
Instructions
- Preheat your oven to 425F. Line a baking sheet with parchment paper.
- Add the squash to the baking sheet and drizzle with oil and sprinkle with salt. Use your clean hands to toss everything to coat. Roast for 20-25 minutes, or until the squash is caramelized on the bottom. Remove and let cool slightly (also delicious at room temp).
- For the yogurt sauce, in a bowl, stir together the yogurt, lemon juice, garlic (if using) and salt.
- Smear the sauce onto your plate and top with squash, dukkah oil, herbs (if using), a squeeze of lemon and sprinkle of salt.