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Warm Winter Squash with Garlic-Yogurt Sauce

Warm Winter Squash with Garlic-Yogurt Sauce


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!


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

First, cut and seed your squash:


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


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!


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


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.


Smooth out the sauce:


Then top the warm pumpkin with the yogurt sauce:


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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