{Roasted Winter Squash with Red Peppers}

and Lemon Yogurt Dressing

Nothing says fall to me more than winter squash. Whether it’s picking pumpkins, scooping the seeds out of a red kuri, chopping a deep green buttercup into wedges– odds are you too have some variety of this thick-skinned autumn vegetable sitting on your kitchen counter waiting to be used.

Winter squashes come in a variety of sizes, shapes, and skin colours, with a similar orange-ish flesh on the inside. For some varieties the flesh is slightly drier, some can be more moist or dense or nutty– but no matter which type you have waiting to be used, guaranteed it will taste absolutely delicious roasted up this way and drizzled with this creamy dressing.

Thank you Erin Walker (from A Little Salt blog) for creating this recipe here and getting us all excited for fall flavours!

Roasted Winter Squash with Lemon Yogurt Dressing


  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp salt
  • 5 cloves garlic, minced
  • 6 cups winter squash, peeled, seeded scooped out, and diced
  • 2 red bell peppers, diced
  • 3/4 cup full fat plain greek yogurt
  • Juice and zest of a lemon
  • 1/4 cup toasted walnuts, chopped
  • 1/2 cup fresh herbs, chopped (I use mint, dill, and Italian parsley)


  • Preheat oven to 375. Line 2 baking sheets with parchment
  • In a large bowl, whisk together spices olive oil, smoked paprika, cumin, salt and about half the garlic. Add the squash and red pepper and toss to coat.
  • Spread the squash evenly on the pan and roast for 35 minutes, stirring at about 25 minutes.
  • In a smaller bowl, add yogurt, lemon juice and zest and remaining garlic. Season with salt and pepper. Whisk until smooth.
  • When squash/pepper mixture is slightly browned and tender, remove it from the oven and add it to a serving dish. Toss with walnuts and half the herbs. Drizzle with yogurt dressing and sprinkle with remaining herbs. Enjoy immediately!