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Gallery Roasted Squash with Onions and Yogurt Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 acorn squash (about 1 pound), seeded and cut into 8 wedges 1 medium red onion, peeled and cut into 8 wedges (leaving root end intact) 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1/2 cup full-fat Greek yogurt 2 tablespoons fresh lemon juice 1/4 cup loosely packed fresh mint leaves
Gallery Roasted Squash with Onions and Yogurt
Recipe Summary Servings: 4
Gallery
Roasted Squash with Onions and Yogurt
Roasted Squash with Onions and Yogurt
Roasted Squash with Onions and Yogurt
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 acorn squash (about 1 pound), seeded and cut into 8 wedges 1 medium red onion, peeled and cut into 8 wedges (leaving root end intact) 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1/2 cup full-fat Greek yogurt 2 tablespoons fresh lemon juice 1/4 cup loosely packed fresh mint leaves
Directions
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.
Reviews
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All Reviews for Roasted Squash with Onions and Yogurt
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Squash with Onions and Yogurt
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
