Roasted Orange Squash with Pomegranate “jeweled” Greek Yogurt

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3 SQUASH VARIETIES & THEIR FLAVOR PROFILES | Kabocha: Imagine a pumpkin and sweet potato hybrid. It’s sweeter than butternut squash and has a firmer flesh. Red kuri is sweet and nutty and tastes like a squash and a chestnut hybrid. Acorn squash has a buttery flavor and it’s slightly sweeter than a classic butternut squash. As it has a thicker skin, it’s best for roasting or stuffing.

Course dinner, Lunch, main

Cuisine Greek

Keyword Greek yogurt, squash

PREP TIME 15 minutes

COOK TIME 35 minutes

SERVES 4

Ingredients

1 large winter squash about 3 pounds, preferably kabocha, red kuri or acorn
6 Tbsp extra-virgin Greek olive oil or more as needed
Sea salt and freshly ground black pepper
1 pinch smoked or sweet paprika
1 pinch dried oregano
1 pinch dried thyme
1 tsp dried parsley
1 cup full-fat Greek yogurt
2 Tbsp fresh lemon juice
2 Tbsp pomegranate seeds

Instructions

Heat the oven to 425F (220C).
Wash the squash skin well, cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges 3/4 inch wide and about 2 3/4 inches long, leaving the skin on. Place in a large bowl with the paprika, 2 tablespoons of olive oil, salt, and pepper. Mix well so that the squash is evenly coated. Place the squash, skin side down if possible, on 2 baking sheets and roast for 35 to 40 minutes, until soft and starting to color on top. Remove from the oven and set aside to cool.
Add the dried herbs in a mortar and crush them with the pestle to a fine powder. You can also use a spice grinder for this.
In a small bowl, whisk together the yogurt, lemon juice, and a pinch of sea salt. Top the yogurt sauce with pomegranate seeds, extra olive oil, and dried herbs. Serve with a few slices of squash.