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Baked Delicata Squash With Herbed Yogurt
Add a fancy flair to your holiday table with this Baked Delicata Squash With Herbed Yogurt- it looks gorgeous and is deceptively easy to make. And the best part is, it tastes fantastic!
Course
side, Side Dish
Cuisine
American
Diet
Diabetic, Gluten Free, Low Calorie, Low Fat
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
servings
Calories
119
kcal
Author
Jessy Freimann
Equipment
cutting board
Chef Knife
Measuring cups and spoons
mixing bowl
Whisk
Spatula
sheet pan
Brush
Ingredients
3
medium
delicata squash
cleaned, seeds removed and sliced
1 ½
teaspoons
Kosher Salt
divided
1
teaspoon
ground black pepper
divided
1
teaspoon
garlic powder
1-2
Tablespoons
honey
melted
1 ¼
cup
plain yogurt
1
Tablesppon
chopped fresh thyme
1
Tablespoon
chopped fresh parsley
1
Tablespoon
lemon juice
⅓
cup
pomegranate arils
½
cup
pepitas
Instructions
Preheat oven to 425 degrees and line sheet pans with parchment paper.
Cut each Delicata squash in half length-wise and remove stem. Remove seeds and cut each half into ½ inch slices.
In a large bowl, combine squash, oil, 1 teaspoon salt, ½ teaspoon pepper and garlic powder. Mix well until squash is evenly coated.
Divide squash between the pans in a single layer.
Roast for 20 minutes and remove from oven.
Flip the squash and brush honey lightly onto each piece of squash.
Return to the oven and roast for an additional 20 minutes until golden and remove from oven.
While squash roasts combine yogurt, remaining salt and pepper, lemon juice and chopped herbs in a medium bowl. Mix well.
Spread yogurt mixture on a medium serving platter.
Pile squash slices on top of the yogurt mixture. Sprinkle squash with pepitas and pomegranate arils and serve immediately.
Video
Notes
Refrigerate the herbed yogurt
until just before serving.
Slice the squash into uniform size pieces
for even cooking.
Melt the honey for 10-20 seconds in the microwave
for easier brushing.
You can also serve the yogurt on the side
if you have a group with mixed dietary needs or preferences.
Ingredients to prep ahead:
Make herbed yogurt, clean and slice squash, peel pomegranate.
Storage and leftovers:
This will last up to 4 days covered in the refrigerator.
Nutrition
Serving:
0.5
cup
|
Calories:
119
kcal
|
Carbohydrates:
21
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.003
g
|
Cholesterol:
5
mg
|
Sodium:
461
mg
|
Potassium:
714
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
2362
IU
|
Vitamin C:
23
mg
|
Calcium:
98
mg
|
Iron:
1
mg