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.
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Colin Staples
[email protected]Not bad! I'll try it again with some modifications.
Soni Illu
[email protected]This dish was a breeze to make and absolutely delicious! I'll definitely be adding it to my regular meal rotation.
Saif Symi
[email protected]This was an interesting recipe, but I'm not sure I would make it again. The flavors were a bit too strong for my taste.
Capalot Gamer
[email protected]Overall, this was a good recipe. However, I would have liked the Greek yogurt to be a bit thicker. I think it would have held up better to the roasted butternut squash.
ishaq Mukhtyar
[email protected]I found this recipe to be a bit too sweet. I think it would have been better if the butternut squash had been roasted for a shorter amount of time.
Jeremy Boles
[email protected]This dish was a bit too bland for my taste. I would have preferred a stronger flavor profile, perhaps with the addition of some herbs or a tangy dressing.
Julia Hubner
[email protected]Great recipe! The Greek yogurt and butternut squash were a perfect match. I also appreciated the addition of the spices, which gave the dish a nice depth of flavor.
Shadiah Nassolo
[email protected]This was a delicious and easy recipe to follow. I loved the vibrant colors and the creamy texture of the Greek yogurt. The butternut squash added a nice sweetness to the dish. I would definitely recommend this recipe to others.
abir farhan
[email protected]I'm not usually a fan of butternut squash, but this recipe changed my mind. The combination of the roasted squash, Greek yogurt, and spices was simply divine. I'll definitely be making this again.
lily drouillard
[email protected]This dish was a hit at my brunch party! Everyone loved the unique combination of flavors and textures. The butternut squash was perfectly roasted and the Greek yogurt added a refreshing touch. I will definitely be making this again.
Craig Maguire
[email protected]I tried this recipe and it turned out great! The butternut squash was roasted to perfection and the Greek yogurt added a creamy and tangy flavor. I also loved the crunch from the nuts and seeds.
Arman Gaming
[email protected]This Greek yogurt bowl with butternut squash was a delight! The flavors and textures were perfectly balanced, and the addition of the spices gave it a warm and inviting aroma. I highly recommend this recipe for a healthy and satisfying breakfast or l