15-Minute Roasted Squash with Spicy Greens and Yogurt

I don’t know what it is about green and orange foods together, but it’s a combination I always crave when I want to eat well, especially in the colder months. The grounding nature of butternut squash and sturdy greens, along with the crunch of the seeds and belly-warming spices in this dish, never gets old. I usually don’t peel the squash, but if the skin feels especially thick or waxy to you, take it off. Placing the baking sheet at the bottom of the oven puts it closest to the heat source, which helps the squash roast super quickly

Great

% Daily Values based on a 2,000 calorie diet

Step 1

From the Market Butternut squash Kale Spin It Use acorn, koginut, or honeynut squash instead of butternut (no need to peel) Any type of kale can be used, but curly kale bunches tend to be larger, so you’ll probably only need half a bunch At Home Olive oil Kosher salt Unseasoned rice vinegar Untoasted sesame seeds Sunflower seeds Mustard seeds Red pepper flakes Greek yogurt Spin It Lemon juice or cider vinegar are good replacements for the rice vinegar Try pepitas slivered almonds, and/or chopped hazelnuts, in place of any of the seeds Fennel seeds, cumin seeds, or coriander seeds can replace the mustard seeds

Step 2

Preheat the oven to 500°F with a rack in the lowest position.

Step 3

Starting at the neck end and continuing to the belly end of the squash, cut squash crosswise into ½-inch-thick rounds, then scoop out the seeds with a spoon. Transfer the squash to a large rimmed baking sheet and drizzle generously with oil, turning to coat. Season both sides with salt, then arrange in a single layer. Roast on the bottom rack until the squash is tender and lightly browned around edges, 15 minutes (I don’t even bother turning it, preferring to get one side as dark as possible).

Step 4

While the squash roasts, use your hands to strip the kale leaves from the stems, then cut leaves crosswise into ¼-inch-wide ribbons. Wash and dry the leaves, then transfer to a large bowl. Drizzle vinegar over, then toss to coat.

Step 5

Stir together ⅓ cup oil, sesame seeds, sunflower seeds, mustard seeds, and 1 teaspoon salt in a small skillet or saucepan. Place over medium-high heat and cook, swirling the skillet often, until the seeds are golden brown and starting to pop, about 3 minutes. Remove the skillet from the heat, quickly stir in the red pepper flakes, and immediately pour oil mixture over the kale—there will be a bit of spattering as the hot oil hits the moisture on the leaves, so take care with this step. Toss to combine.

Step 6

Spoon the yogurt onto a platter or divide among four plates. Top with the roasted squash, then pile the sizzled greens on top.