Photo: Cecilia Par
Roasted Squash with Yogurt Dressing and Pomegranate Seeds
9 ingredients
openrecipes
Roasted squash takes a trip to the Mediterranean in this vibrant recipe from Chef Katharine Marsh. It’s filled with unexpected tastes: A sage pesto flavors wedges of squash, which are roasted until soft and sweet. Then they’re topped with a piquant Greek yogurt dressing sweetened with maple syrup. A sprinkling of pomegranate seeds adds the finishing touch.
Estimated Nutrition (whole recipe, rough)
441
Calories
21g
Protein
16g
Fat
61g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Butternut | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Greek yogurt
- 1 Tbs. maple syrup
- 6 Tbs. olive oil, plus more for drizzling
- 2 tsp. plus 1 Tbs. Maldon sea salt
- 3/4 tsp. red pepper flakes
- 3 tsp. fresh lemon juice
- 1 bunch fresh sage, roughly chopped (about 1/2 cup)
- 2 winter squash, such as kabocha or butternut, or 2 pumpkins, each about 2 1/2 lb., seeded and each cut into 6 to 8 wedges
- 1/2 cup pomegranate seeds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes