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Roasted Winter Squash with Lemon Yogurt Dressing

Ingredients

  • 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)

Instructions

  • 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!