| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 small kabocha, kuri or other winter squash, peeled, seeded and cut into 1 1/2-inch-thick pieces
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground allspice
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 1/4 cup low-fat plain yogurt
- 1 tablespoon fresh lime juice
- 1/4 cup pomegranate seeds
- 1/4 cup roughly chopped fresh cilantro
Instructions
- Preheat the oven to 425 degrees F. Toss the squash, 1 tablespoon olive oil, the allspice, cayenne, 1/2 teaspoon salt, and black pepper to taste in a shallow baking dish. Roast until tender, stirring once, 15 to 20 minutes. Let cool slightly.
- Whisk the yogurt, lime juice, 1 tablespoon water, the remaining 1 tablespoon olive oil and a pinch of salt in a bowl. Transfer the squash to a serving dish and drizzle with the yogurt dressing. Sprinkle with the pomegranate seeds and cilantro. Season with salt.
Nutrition Facts
| Calories | 143 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 1 milligrams |
| Sodium | 129 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 3 grams |
| Protein | 3 grams |
| Sugar | 8 grams |
Reviews
Amazing! I just prepared this for Thanksgiving and everyone loved it, especially me. I just used a small squash I already had, cut it like apple slices, and left the skin on to save time. I think next time I might try baking it for a little longer. My favorite yogurt to use with this is Fage plain Greek. Thank you for sharing Food Network!
It is very hard to find kabocha in the suburbs, but in NYC very easy. I am going more vegetarian and found this recipe to be easy and tasty. It isn’t satisfying enough alone, so I would suggest a spinach salad to go with it. Now I have to find a recipe for all the extra pomegranate seeds.