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Spiced Squash With Yogurt Dressing

  • 4servings
  • 40minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC
MineralsSelenium, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 small kabocha, kuri or other winter squash, peeled, seeded and cut into 1 1/2-inch-thick pieces

  2. 2 tablespoons extra-virgin olive oil

  3. 1/2 teaspoon ground allspice

  4. Pinch of cayenne pepper

  5. Kosher salt and freshly ground black pepper

  6. 1/4 cup low-fat plain yogurt

  7. 1 tablespoon fresh lime juice

  8. 1/4 cup pomegranate seeds

  9. 1/4 cup roughly chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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.

  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.

  3. Photograph by Con Poulos SERVES 4; Calories: 143; Total Fat 7 grams; Saturated Fat: 1 grams; Protein: 3 grams; Total carbohydrates: 18 grams; Sugar: 8 grams; Fiber 3 grams; Cholesterol: 1 milligrams; Sodium: 129 milligrams

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