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Roasted Acorn Squash w/ Yogurt, Walnuts, and Spiced Green Sauce

“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.”

Author Adapted from Six Seasons by Joshua McFadden

Ingredients

  • 1 1/2 cups yogurt
  • 1 garlic clove, minced
  • 1/2 tsp lemon zest
  • salt
  • pepper
  • 2 lbs winter squash
  • olive oil
  • 2 tbsp slightly sweet white wine vinegar
  • 1/4 cup walnuts, lightly roasted, roughly chopped
  • Spicy Pesto, hot sauce, or Spiced Green Sauce (below)

Instructions

  1. Mix the yogurt withthe garlic, lemon zest, and 1/4 tsp salt. Set aside.

  2. Heat the oven to 400 degrees F.

  3. Trim off the top and bottom of the squash, then peel away the skin with a paring knife or sturdy vegetable peeler. Cut the squash in half, scoop out the seeds and fibers with a stiff spoon, and cut the squash into ½ inch slices.

  4. Toss the squash, either in a large bowl or directly on a rimmed baking sheet, with 2 Tbsp of olive oil and a generous seasoning of salt and pepper. Spread out on one or two rimmed baking sheets, and roast until tender and nicely browned on the underside, 20-40 minutes depending on the texture of the squash. Let the squash cool slightly on the baking sheet (s).

  5. Arrange the squash slices on a platter, spoon a ribbon of yogurt on top, and then sprinkle with vinegar. Drizzle/spoon the pesto/hot sauce over the squash so it looks pretty. Scatter the walnuts on the dish and finish with a few drops of olive oil. Serve warm or at room temperature.