Best 5 Roasted Squash With Onions And Yogurt Recipes
Roasted squash with onions and yogurt is a simple yet flavorful dish that is perfect for a weeknight meal. The squash is roasted until tender and caramelized, the onions add a touch of sweetness, and the yogurt adds a creamy tang. This dish is also very versatile, as you can use any type of squash you like, and you can add other vegetables, such as carrots or parsnips, to the roasting pan.
Let's cook with our recipes!
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
ROASTED SQUASH AND RED ONION GRATIN WITH QUINOA
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h25m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Cover a baking sheet with parchment or foil. Toss squash with 1 tablespoon of the olive oil and season with salt and pepper. Spread on baking sheet in an even layer. Place in oven and roast for about 30 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the oven and turn the heat down to 350 degrees. You should have about 2 cups roasted squash.
- Meanwhile, heat remaining olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
- Oil a 2-quart baking dish or gratin. In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions and leek mixture, squash, Parmesan and quinoa, and combine well. Scrape into the prepared baking dish.
- Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 489 milligrams, Sugar 5 grams, TransFat 0 grams
BAKED YELLOW SQUASH WITH ONIONS AND TOPPED WITH CHEESE
This simple side side was served at a luncheon I attended years ago and I have made it several times since. Easy enough to make any time, elegant enough to serve at a dinner party!
Provided by RubyImage
Categories Cheese
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Score squash halves deeply with knife but do not poke all the way through.
- Using a butter knife press margarine into the scores/cuts.
- Place pieces of onion on top.
- Sprinkle with garlic powder, salt and pepper.
- Place into oven at 350'.
- Bake for 25 minutes (check for doneness after 15 minutes to calculate correct cooking time).
- Open oven and cover squash with cheese.
- Continue to bake until cheese is bubbly and squash is baked to your preference (5-10 minutes).
Nutrition Facts : Calories 48.8, Fat 2.2, SaturatedFat 0.5, Sodium 31.6, Carbohydrate 6.6, Fiber 1.6, Sugar 3.9, Protein 1.7
ROASTED SQUASH WITH TURMERIC-GINGER CHICKPEAS
Custardy, mildly sweet roasted squash holds its own as a main course in this easy weeknight recipe. Although fresh turmeric root is suitable, a high-quality ground turmeric will do a better job of infusing the chickpeas with its earthy, floral notes. Marinating the chickpeas a day or two ahead will allow the turmeric, ginger and other aromatics to intensify in flavor. If you do make this ahead of time, hold off on tossing in the fresh herbs until just before serving. Pomegranate seeds add color and crunch, and a dollop of yogurt would be the last of your obligations, if you want to take this dish out of vegan territory.
Provided by Yewande Komolafe
Categories dinner, lunch, weekday, weeknight, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. On a large rimmed baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer. Roast until the squash is tender and just beginning to turn golden-brown, 35 to 40 minutes.
- As squash roasts, toss the onion, vinegar, garlic, turmeric and ginger in a large bowl; let marinate at least 10 minutes. Add the chickpeas and the remaining 1/4 cup oil and stir to coat. Toss in half the herbs and season with salt and pepper.
- Divide the salad greens among 4 bowls and top with the roasted squash. Serve with a generous amount of the marinated chickpeas, and a dollop of yogurt. Garnish with the pomegranate seeds, if using, and the remaining torn herbs.
Nutrition Facts : @context http, Calories 1263, UnsaturatedFat 66 grams, Carbohydrate 126 grams, Fat 79 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1065 milligrams, Sugar 7 grams, TransFat 0 grams
SOUTHERN YELLOW SQUASH WITH ONIONS
This recipe is based upon my MIL's (she never measures anything). It is my family's favorite way to eat squash and I always make a double batch of it.
Provided by Mysterygirl
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Fry bacon until crisp, remove from skillet.
- Add chopped onion, cook until translucent.
- Add sliced squash fry stirring frequently until squash is tender.
- Season with salt and pepper.
- Crush bacon and add back to pan.
- Either yellow zucchini or crookneck squash work well in this dish.
Nutrition Facts : Calories 109.9, Fat 8.7, SaturatedFat 2.9, Cholesterol 12.8, Sodium 167.7, Carbohydrate 5.3, Fiber 1.3, Sugar 2.5, Protein 3.5
Tips:
- Choose the right squash: For this recipe, butternut squash, acorn squash, or kabocha squash are all good choices. Look for squashes that are firm and have a deep, even color.
- Roast the squash properly: To ensure that the squash is cooked through and has a slightly caramelized exterior, roast it at a high temperature (425°F) for about 45 minutes, or until it is tender when pierced with a fork.
- Use a good quality yogurt: For the best flavor, use a plain, whole-milk yogurt. You can also use Greek yogurt, but it will be thicker and tangier.
- Make the yogurt sauce ahead of time: The yogurt sauce can be made up to 2 days in advance. Simply store it in a covered container in the refrigerator.
- Serve the squash warm or at room temperature: This dish can be served as a side dish or a main course. It is delicious either warm or at room temperature.
Conclusion:
Roasted squash with onions and yogurt is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover squash, and it is also a healthy and nutritious meal. With its sweet and savory flavors, this dish is sure to please everyone at the table.
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