Roasted Orange Squash with Pomegranate “jeweled” Greek Yogurt
3 SQUASH VARIETIES & THEIR FLAVOR PROFILES |
Kabocha: Imagine a pumpkin and sweet potato hybrid. It’s sweeter than butternut squash and has a firmer flesh. Red kuri is sweet and nutty and tastes like a squash and a chestnut hybrid.
Acorn squash has a buttery flavor and it’s slightly sweeter than a classic butternut squash. As it has a thicker skin, it’s best for roasting or stuffing.
Ingredients
- 1 large winter squash about 3 pounds, preferably kabocha, red kuri or acorn
- 6 Tbsp extra-virgin Greek olive oil or more as needed
- Sea salt and freshly ground black pepper
- 1 pinch smoked or sweet paprika
- 1 pinch dried oregano
- 1 pinch dried thyme
- 1 tsp dried parsley
- 1 cup full-fat Greek yogurt
- 2 Tbsp fresh lemon juice
- 2 Tbsp pomegranate seeds
Instructions
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Heat the oven to 425F (220C).
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Wash the squash skin well, cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges 3/4 inch wide and about 2 3/4 inches long, leaving the skin on. Place in a large bowl with the paprika, 2 tablespoons of olive oil, salt, and pepper. Mix well so that the squash is evenly coated. Place the squash, skin side down if possible, on 2 baking sheets and roast for 35 to 40 minutes, until soft and starting to color on top. Remove from the oven and set aside to cool.
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Add the dried herbs in a mortar and crush them with the pestle to a fine powder. You can also use a spice grinder for this.
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In a small bowl, whisk together the yogurt, lemon juice, and a pinch of sea salt. Top the yogurt sauce with pomegranate seeds, extra olive oil, and dried herbs. Serve with a few slices of squash.
