Best 5 Greek Yogurt With Butternut Squash Recipes

GREEK YOGURT WITH BUTTERNUT SQUASH

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.

INDIAN BUTTERNUT SQUASH CURRY

Steps:

• Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
• Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
• Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

GREEK-STYLE BUTTERNUT SQUASH

Steps:

• Heat oil in a large pan and soften onions.
• Add tomatoes, garlic, cinnamon, oregano, parsley and squash.
• Toss to mix and then add stock (the amount depends on the juiciness of the tomatoes.)
• Add honey and seasoning.
• Cover and simmer until squash is tender, stirring occasionally.

BUTTERNUT SQUASH CURRY

Steps:

• Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
• Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

BUTTERNUT-YOGURT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Poke holes all over the surface of the butternut squash using a fork. Place on the baking sheet.
• Bake squash in the preheated oven until tender, about 50 minutes. Remove and let cool. Reduce oven temperature to 365 degrees F (185 degrees C).
• Combine flour, mozzarella cheese, baking soda, baking powder, and coriander in a bowl.
• Peel and cube butternut squash. Measure 1/2 cup into a blender; refrigerate the rest. Add egg, Greek yogurt, applesauce, and oil to the blender. Blend until bubbly, about 5 minutes. Pour into the bowl with the flour mixture and mix well. Spoon the thick batter into a 7 1/2-inch cast iron skillet. Sprinkle sunflower seeds on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 5 minutes before slicing.