Greek Yogurt With Butternut Squash Recipes

GREEK YOGURT WITH BUTTERNUT SQUASH

Provided by Wanna Make This?

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Greek Yogurt with Butternut Squash image

Steps:

Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
Cut the squash at the bottom of its long neck, separating the squash into 2 pieces. Cut each piece lengthwise and scoop out the seeds from the bottom half. Cut each piece into 1/4-inch half-moons. Add the squash to a large bowl along with 2 tablespoons of the oil, 1 teaspoon salt and a couple grinds of black pepper. Toss to combine, and then arrange on the prepared baking sheet in an even layer.
Bake on the center rack until the squash is tender but not mushy (the squash might not brown and that's okay), about 30 minutes. Set aside to cool at room temperature.
Combine the Greek yogurt, orange juice, 1 tablespoon of the olive oil, 1 tablespoon of the lemon juice, 1 teaspoon salt and a couple grinds of black pepper in a medium bowl. Whisk to combine. Season with additional salt if needed.
Toss the arugula with the remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, a pinch of salt and a couple grinds of pepper in a medium bowl.
To serve, divide the yogurt among 4 plates, spreading it out into a thin layer. Then top with the butternut squash and arugula. Sprinkle with the pomegranate seeds and sunflower seeds.

Ingredients

1 small butternut squash (about 1 3/4 pounds), peeled
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 cups full-fat Greek yogurt
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 cups baby arugula, lightly packed (about 2 ounces)
2 tablespoons pomegranate seeds
2 tablespoons toasted sunflower seeds

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Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. In a large bowl, mix the oats, nuts, salt, and cinnamon.
In a small bowl, stir together the oil, honey, and vanilla extract. Pour over the oat mixture and stir well to coat the oats and nuts. Spread the granola onto the prepared baking sheet, pressing it into an even layer. Bake until crisp and golden brown, about 20 minutes, stirring halfway. Let the granola cool without touching it before crumbling it into small pieces. Stir in the dried fruit. Store in a sealed container at room temperature for up to 2 weeks.
While the granola cools, raise the oven temperature to 425 degrees F. Line a large rimmed baking sheet with parchment paper. Spray the baking sheet with cooking oil. Peel and halve the butternut squash. Scrape out the seeds and loose flesh inside and discard. Slice the squash into 1-inch-thick rounds and then again into crescents. Arrange them on the baking sheet and spray them with cooking oil. Sprinkle the salt evenly over the squash. Bake until tender and lightly browned, 35 to 40 minutes, flipping the pieces halfway.

Greek Yogurt With Butternut Squash Recipes

GREEK YOGURT WITH BUTTERNUT SQUASH

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