Roasted Squash with Yogurt, Walnuts, and Spiced Green Sauce

Name: Roasted Squash with Yogurt, Walnuts, and Spiced Green Sauce
Cuisine: European, Mediterranean
Ingredients: 1½ cups plain whole-milk or low-fat yogurt; 1 small garlic clove, minced; ½ teaspoon finely grated lemon zest; Kosher salt and freshly ground black pepper; About 2 pounds winter squash (one kind or a mix); Extra-virgin olive oil; 2 tablespoons slightly sweet white wine vinegar, such as Katz; Sauvignon Blanc Vinegar; ½ recipe Spiced Green Sauce; ¼ cup walnuts, lightly toasted and roughly chopped; Butternut squash oil or pumpkin seed oil (optional)

9 steps

Such a stunning dish, and with so little work. I look for a mix of squash that will have differently shaped slices so that you get some drama on the platter

Updated at: Thu, 17 Aug 2023 10:37:53 GMT

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Ingredients

4 servings

1 ½ cupsplain whole-milk yogurt

or low-fat

1garlic clove

small, minced

½ teaspoonlemon zest

finely grated

kosher salt

freshly ground black pepper

2 poundswinter squash

one kind or a mix

extra-virgin olive oil

2 tablespoonswhite wine vinegar

slightly sweet, such as

Sauvignon Blanc Vinegar

0.5 recipeSpiced Green Sauce

¼ cupwalnuts

lightly toasted and roughly chopped

Butternut squash oil

or pumpkin seed oil, optional

Instructions

Step 1

Line a sieve with some dam?ened cheesecloth and set over a bowl. (I? you don’t have cheese-cloth, you can use ?a?er co??ee ?ilters, but the draining time will be slightly longer.) Put the yogurt in the cheesecloth and let it sit ?or at least 1 hour, so the whey drains out and the yogurt gets thic? and creamy (save the whey to use in a smoothie or something; it’s nutritious?).

Step 2

You can set this u? in the ?ridge and drain overnight, i? you li?e.

Step 3

Mix the drained yogurt with the garlic, lemon ?est, and ¼ teas?oon salt. Set aside.

Step 4

Heat the oven to ?00°F.

Step 5

?rim o?? the to? and bottom o? the squash, then ?eel away the s?in with a ?aring ?ni?e or sturdy vegetable ?eeler. Cut the squash in hal?, scoo? out the seeds and ?ibers with a sti?? s?oon, and cut the squash into ½-inch slices.

Step 6

?oss the squash, either in a large bowl or directly on a rimmed ba?ing sheet, with 2 tables?oons olive oil and a generous seasoning o? salt and ?e??er.

Step 7

S?read out on one or two rimmed ba?ing sheets, and roast until tender and nicely browned on the underside, 20 to ?0 minutes de?ending on the texture o? the squash. Let the squash cool slightly on the ba?ing sheet(s).

Step 8

Arrange the squash slices on a ?latter, s?oon a ribbon o? yogurt on to?, and then s?rin?le with the vinegar. Dri??le/s?oon the green sauce over the squash so it loo?s ?retty. Scatter the walnuts on the dish and ?inish with a ?ew dro?s o? the squash oil (i? using) or some olive oil. Serve warm or at room tem?erature.

Step 9

In the kitchen To save time, instead of draining your own yogurt, you can use store-bought labneh or Greek yogurt, though I like the slightly looser te?ture I get when I drain my own.