Roasted Garam Masala Butternut Squash with Yogurt Sauce (Edit recipe)

Healthy roasted butternut squash tossed in garam masala seasoning and roasted in the oven until soft and caramelized. The squash is then topped with a tangy yogurt sauce, pomegranates and pumpkin seeds. A delicious side dish to compliment any meal.

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	87
Fat:	9 g
Carbohydrates:	2 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	731 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 4

Ingredients

2 lb Butternut Squash, sliced .5 inch thick (one large butternut squash)
2 Tbsp Extra Virgin Olive Oil
2 tsp Garam Masala
1.25 tsp Sea Salt, divided
.25 cup Plain Yogurt, (dairy or dairy-free)
2 Tbsp Lime Juice
1 Tbsp Cilantro, chopped
1-2 Tbsp Pumpkin Seeds
1-2 Tbsp Pomegranate

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 and line the inside of a baking sheet with parchment paper.
Cut the neck off the butternut squash and remove the skin and slice in to 1/2 inch rings. (reserve the bottom half of the butternut for soup or other things - see notes).
In a large bowl toss the sliced butternut with olive oil, garam masala and 1 teaspoon of salt.
Place on the baking sheet and roast for about 25 minutes or until butternut is tender and slightly caramelized.
While the squash is cooking make the yogurt sauce. In a bowl combine the yogurt, lime, 1/4 teaspoon salt and chopped cilantro. Stir and set aside.
Place the butternut squash on a large plate or platter. Top with pumpkin seeds and pomegranate.
Drizzle on the yogurt sauce right before serving.

Notes

I chose to just use the neck of the squash for this recipe so it can make rings. However, if the shape doesn’t bother you then you can scoop of the seeds and have butternut halves.