Spicy Butternut Squash with Yogurt Sauce

Spicy Butternut Squash with Yogurt Sauce

The sweet, nuttiness of butternut squash pairs perfectly with the tangy kick of a yogurt sauce in this dish which makes a terrific side or, when combined with a leafy green salad and roasted fish, a delicious meal. This recipe is adapted from “Plenty More” by Yotam Ottolenghi. 

Servings: 3

Heat oven to 425°F. Cut 1 small butternut squash lengthwise and remove the seeds. Leave the skin on and cut squash into wedges. Place in a large bowl. Remove the stems and seeds from 2 poblano peppers. Slice them into strips and add to the bowl with the squash. Season squash and peppers with 1 Tb olive oil, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp chili powder, 1/4 tsp cumin, and 1/4 tsp paprika. Roast the squash and peppers for 40 minutes, turning the pieces halfway through. To make the yogurt sauce, add 1/2 cup nonfat plain Greek yogurt, 1 Tb sriracha, 1 crushed garlic clove, and 2 tsp olive oil to a small bowl. Stir to combine. When squash and peppers are done, lay them on a platter. Top with dollops of yogurt sauce, 1/4 cup chopped cilantro, and 3 Tb toasted pumpkin seeds.