1 small kabocha, kuri or other winter squash, peeled, seeded and cut into 1 1/2-inch-thick pieces
2 tbsp extra-virgin olive oil
1/2 tsp ground allspice
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup low-fat plain yogurt
1 tbsp fresh lime juice
1/4 cup pomegranate seeds
1/4 cup roughly chopped fresh cilantro
Instructions
Preheat the oven to 425. Toss the squash, 1 tbsp olive oil, the allspice, cayenne, 1/2 tsp 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 tbsp water, the remaining 1 tbsp 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.
Originally Submitted
9/15/2011
0 Out of 5 from
0 reviews
You can add this Spiced Squash with Yogurt Dressing recipe to your own private DesktopCookbook.
