Spiced Squash With Yogurt Dressing

2019-04-09
  • Yield : 4 to 6 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    143 calorie
  • Fat

    7 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    1 milligrams
  • Sodium

    129 milligrams
  • Carbohydrate

    18 grams
  • 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

Method

Step 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.

Step 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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