"Cook with What You Have" Food Blogger, Katherine Deumling made a delicious squash side dish. Click here for more information about Katherine.
Roasted Winter Squash with Spicy Yogurt Sauce and Cilantro
You can make this dish with most any kind of winter squash as well as with sugar/pie pumpkin. Delicata squash is a great choice as the skin gets very tender when roasted and you don’t need to peel it.
- 3 medium/large delicata squash, cut in half lengthwise, seeds and strings removed and cut into 1-inch half rounds
- 1 teaspoon salt, divided
- 4 tablespoons olive oil, divided
- ¾ cup plain whole milk yogurt
- 2 teaspoons Sriracha or comparable hot sauce, more to taste
- 1 medium-large garlic clove, minced and then mashed with some coarse salt with the side of a chef’s knife on the cutting board until you have a paste
- ½ cup finely chopped cilantro, stems and all
- 1/3-1/2 cup *toasted pumpkin seeds
- Preheat Oven to 425 degrees
- Toss the squash wedges with 1/2 teaspoon salt and drizzle with about 1 1/2 tablespoons olive oil and spread on baking sheets and bake until tender and starting to brown, about 20-25 minutes. Set aside.
- Meanwhile, stir the Sriracha, mashed garlic, 2 tablespoons olive oil and yogurt together in a small bowl.
- Put the warm squash wedges on a platter and drizzle with yogurt sauce and sprinkle with cilantro and seeds.
- *To toast pumpkin seeds put raw seeds in a dry skillet over medium high heat. Toast, stirring often, until browned and puffed about 5-7 minutes. Set aside to cool.