Lemony Roasted Squash with Sage Yogurt

This recipe is part one of a Butternut Squash trilogy. We all know cutting up a butternut squash is a pain in the butt, so if you’re gonna do it, I want to make sure it’s worth it. This recipe is great on its own, full of fresh bright flavors that work really well with the sweet and earthy squash, but if you want to get the most out of your squash you can make extra and then convert it into a Roasted Squash and Apple Soup and Butternut Squash Mac & Cheese.

***If you want to make all three dishes to enjoy over the week be sure to roast 5 butternut squash. If you just want to make 2 of the recipes you can roast 4 squash and if you are just excited about this sage yogurt dish roast 3!

Lemony Roasted Squash with Sage Yogurt

Prep Time:  30 min
Total Time: 1 hr 15 min
Yield: Serves 4

Ingredients:

Squash:

• 3-5*** medium-sized butternut squash, peeled and seeded, sliced into 1-inch strips

• 1 teaspoon sea salt

• Pepper

• 2 tablespoons olive oil

• Cayenne or red pepper flakes (optional to finish)

Sage Yogurt

• ½ cup full fat greek yogurt

• 1 teaspoon honey

• 1 teaspoon olive oil

• 1 teaspoon sage, chopped

• pepper

Gremolata

• ¼ cup parsley

• 2 tablespoons lemon zest

• 2 teaspoons lemon juice

• 2 cloves of garlic, minced

• 3 tablespoons olive oil

• ½ teaspoon salt

• pepper

Direction:

Squash:

1. Preheat your oven to 425 degrees

2. Grab two large sheet pans (and cover them in parchment paper if needed)

3. Pile all of your sliced squash onto one sheet pan and sprinkle salt, olive oil, and some fresh cracked pepper 

4. Mix well with your hands and once the squash is evenly seasoned divide onto both sheet pans

5. Roast for 30 minutes and flip over the squash

6. Roast for another 15 minutes or so until both sides are nicely golden with a few little crispy bits

Sage Yogurt:

1. In a mixing bowl combine the yogurt, honey, oil, sage and a sprinkle of black pepper

2. Some yogurt will require salt, while others won’t, so give it a taste and add salt if desired

Gremolata:

1. In another mixing bowl combine all the ingredients and add extra lemon juice, salt or garlic to taste

Assembly:

[Reserve 2 cups of roasted squash if you want to make the “Creamy” Roasted Squash and Apple Soup too, OR 4 cups of roasted squash if you’re planning on making both the soup and the Butternut Squash Mac & Cheese!!!]

1. Spread a layer of yogurt at the bottom of your serving bowl

2. Divide remaining squash and place on top of sage yogurt

3. Toss the squash in 1/4th of the gremolata and place on the yogurt

4. Dot with the rest of the gremolata 

5. Finish with cayenne, or red pepper flakes, if desired