Slowly roast juicy and hearty squash with pine nuts and feta.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 large winter squash, such as kabocha, buttercup, acorn or butternut
- Olive oil, as needed
- Kosher salt and freshly ground black pepper
- 2 to 3 tablespoons pine nuts or chopped walnuts
- 1/2 cup (125 milliliters) plain Greek yogurt
- 1/4 teaspoon cayenne pepper
- 1 clove garlic, finely minced
- 1/2 lemon, zested and juiced
- 1/2 cup (75 grams) crumbled feta cheese
- 3 to 4 tablespoons roughly chopped mint
- 1/2 cup (125 milliliters) pomegranate seeds
Instructions
- Heat your oven to 400 degrees F.
- Using a sharp knife, poke the squash 6 or 7 times. This will allow steam to escape so the squash won’t burst while it roasts. Place the squash onto a sheet pan and roast in the oven until tender. Depending on the size of your squash, this can take anywhere from 45 minutes to 1 1/2 hours.
- When tender, remove the squash from the oven and cut in half. Lightly oil the pan. Using a spoon, carefully remove the seeds then scoop the tender flesh into large bite-size hunks and place onto the oiled pan. Discard the skins.
- Turn your broiler onto high. Drizzle the squash with more olive oil, season with salt and pepper and broil the squash until the top begins to turn golden brown, 5 to 8 minutes.
- Meanwhile, place a small skillet over medium heat and toast the nuts until lightly golden and fragrant, 1 to 2 minutes. Set aside.
- In a small bowl, mix the yogurt, cayenne pepper, garlic, lemon zest and lemon juice together. Season with salt.
- To serve, drizzle or dollop the lemony yogurt over the squash and scatter with the toasted nuts, feta cheese, mint and pomegranate seeds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 227 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 8 g |
| Cholesterol | 22 mg |
| Sodium | 527 mg |
Reviews
Another 5 star review for Ms Mary. This is easy and yummy. I used sour cream and smoked paprika instead of yogurt and cayenne and I still could not stop eating this. So, so good.
This was really good and super easy. I used two acorn squash because I couldn’t find a single big squash at the store. Even my 15-yr old daughter loved it and ate all the leftovers. I loved cooking the squash whole first it made it so much easier to cut open and scoop out the seeds. The squash takes a long time to cook but the rest of the recipe takes minutes. The recipe says you can cook the squash ahead of time and if you do that this would be a quick weeknight meal.
This was so good. We used Kabocha, roasting whole is the way to go so much easier than trying to peel raw, the pomegranate seeds are a must. Toasted walnuts were perfect