QUICK YOGURT SRIRACHA DRESSING
Provided by Food Network
Categories condiment
Time 5m
Yield about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Whisk together the yogurt, sriracha, honey and lime zest and juice in a small bowl. Season with salt and pepper.
HERBED SQUASH SALAD WITH YOGURT DRESSING
This no-cook squash salad is infused with the fragrant flavors of the Mediterranean for a side dish that would pair well with everything from lamb burgers to fried fish.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, combine squash, red onion, olive oil, lemon juice,Greek yogurt, parsley, and mint. Season with salt and pepper and serve.
Nutrition Facts : Calories 61 g, Fat 4 g, Fiber 1 g, Protein 3 g
ROASTED SQUASH WITH ONIONS AND YOGURT
This side served with a mint-yogurt dressing goes well with roasted pork, lamb, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. On a rimmed baking sheet, toss acorn squash and onion with oliveoil; season with coarse salt and ground pepper. Roast until squash is tender, 30 to 35 minutes.
- In a small bowl, combine Greek yogurt and lemon juice; season with salt and pepper. Transfer squash and onion to a serving plate. Top with yogurt, mint leaves, and ground pepper.
Nutrition Facts : Calories 138 g, Fat 9 g, Fiber 2 g, Protein 2 g
SPICY YOGURT DRESSING
Delicious, creamy dressing with just a bit of spice.
Provided by MEATEATER
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Yogurt Dressing Recipes
Time 2m
Yield 2
Number Of Ingredients 5
Steps:
- In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.
Nutrition Facts : Calories 46.6 calories, Carbohydrate 6.1 g, Cholesterol 3.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 74.7 mg, Sugar 5.3 g
SUMMER VEGETABLES IN SPICED YOGURT SAUCE
The farmers' market or a home garden may be the ideal source of summer vegetables for this seasonal main course. Feel free to substitute or add other garden gifts as available. Eggplant, green beans, small potatoes or okra would all be welcome. Substantial but light, and reminiscent of some kormas, it gets its rich, creamy consistency from a mixture of yogurt and almond flour.
Provided by David Tanis
Categories one pot, sauces and gravies, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
- Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
- Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
- Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
- Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.
GRAIN BOWL WITH SPICED SQUASH, MUSHROOMS, AND CURRIED YOGURT
No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.
Provided by David Tamarkin
Categories #cook90 Grains Quinoa Rice Barley Squash Mushroom Yogurt Curry Leafy Green Healthy Wheat/Gluten-Free Vegetarian Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
- Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25-30 minutes.
- Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.
More about "spiced squash with yogurt dressing recipes"
ROASTED ACORN SQUASH WITH SPICED YOGURT SAUCE
From rachelcooks.com
4.6/5 (5)Total Time 1 hr 10 minsCategory Sides & VegetablesCalories 94 per serving
- Place cut squash on baking sheet and drizzle with olive oil and sprinkle with 1/2 teaspoon of the salt and pepper. Use your hands to coat the squash evenly with oil.
- Roast at 425°F for 30 minutes, flip each slice and continue to roast for 20-30 minutes or until golden brown and fork-tender.
- While the squash roasts, prepare yogurt sauce by whisking together yogurt, buttermilk, cinnamon, paprika, remaining 1/2 teaspoon salt, garlic powder, cayenne, allspice.
ALISON ROMAN’S ROASTED SQUASH WITH YOGURT AND SPICED
From purewow.com
Estimated Reading Time 3 mins
- Preheat the oven to 425°F. Remove the seeds from the squash if you want (I leave them in, as I enjoy their crunchy texture as they roast, but whatever you like!) and toss the squash on a rimmed baking sheet with the olive oil. Season with salt and pepper, and roast until the squash is totally tender and golden brown with caramelized bits, 40 to 50 minutes.
- Meanwhile, melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has browned and started to foam, about 5 minutes. Remove from the heat and add the pistachios, cumin, turmeric, cinnamon and crushed red-pepper flakes, if using. Season with flaky salt and set aside.
- In a small bowl, combine the yogurt and lemon juice, and season with salt. Spoon the yogurt sauce into the bottom of a large serving platter or bowl. Arrange the squash nestled into each other and spoon the buttered pistachios over everything. Top with flaky salt and a grind of black pepper or a pinch of crushed red-pepper flakes. Do Ahead: The squash can be roasted several hours ahead of time, wrapped loosely and stored at room temperature. It doesn't need to be reheated before serving, but you can if you like. Note: Most winter squash works here, but my favorites are the larger, thick-skinned varieties such as red kuri, kabocha and acorn, because you can eat the skin (and the seeds!). If using something like a butternut or honeynut, slice it into 1-inch-thick slices rather than wedges.
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