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Warm Winter Squash with Garlic-Yogurt Sauce

Warm Winter Squash with Garlic-Yogurt Sauce

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Have you hit that point where you are getting tired of the same winter squash recipes?  I find that I often have a few favorites, so I rotate through them until I get in a rut, then I need to change things up.  If that sounds familiar, you will enjoy this post!

I went to a wonderful restaurant with a friend and had warm pumpkin with yogurt sauce.  It is the stuff food dreams are made of!  So I had to try to recreate it, and while it’s not quite 100% the same, it’s still quite good, and it’s an easy way to shake up your winter squash repertoire.

I had a baking pumpkin on hand, so I used that, but you could easily use Butternut, Red kuri, or Kabocha squash.  Any of those would be delicious!

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Ok so let’s get started.  This is so easy and customizable!

First, cut and seed your squash:

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Then spray or drizzle with olive oil, and salt and pepper each half:

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Then place face down on a baking sheet, and pop in a 400 degree oven for about 35-40 minutes.  You want the squash to be very soft!

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Then when they come out of the oven, the squash pieces will be so soft that they will fall right out of the skin:

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Yum!  Now you can get your yogurt sauce ready.  Combine a 1/2 cup of Greek yogurt, 3 roasted garlic cloves (I wrapped them in foil and put them on the baking sheet with the squash when there were about 20 minutes left), 2 tsp. lemon juice, and salt to taste.

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Smooth out the sauce:

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Then top the warm pumpkin with the yogurt sauce:

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That’s it!  It makes a lovely and unique side dish, or, if you’ve been eating every Christmas cookie in sight for the past few weeks (um, guilty as charged, right here), this is a nice, light lunch dish.  If you have any fresh herbs on hand, this would be wonderful with some chopped fresh mint too!

I hope you enjoy it as much as I do!  Let us know how you like to enjoy your winter squash!

 

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