Roasted Butternut Squash with Gochujang Yogurt & Pepitas
Butternut squash roasted with warming spice and garnished with gochujang yogurt and toasted pepitas.
Servings: 4
Calories: 277kcal
Ingredients
- 2 pound butternut squash
- 2 tablespoons avocado or olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
For the Yogurt Sauce
- 6 ounces plain Greek yogurt
- 2 teaspoons gochujang paste
For the Herb Paste
- 1/4 cup chopped parsley , or cilantro
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon minced garlic
- Pinch Sea salt
- 1/4 cup pepitas , toasted
Instructions
- Heat oven to 425°F. Wash and dry squash. Leave the skin on the squash and cut in half, lengthwise. Scrape out the seeds with a spoon and discard, then cut into 3/4-inch wedges. Mix the oil, Cinnamon, salt and pepper in a small bowl. In a larger bowl, toss the squash with the cinnamon mixture until well coated (add more oil, if needed). Place squash on a parchment-lined baking sheet and roast for 35-40 minutes, until fork tender and beginning to brown in spots.
- While the squash bakes, mix the yogurt and gochujang paste until well combined; set aside. Stir the parsley, olive oil, garlic and pinch of salt together in a small bowl; set aside.
- Toast the pepitas in a dry skillet over medium-high heat, stirring occasionally, until they begin to pop and brown. Remove from skillet and set aside until ready to serve.
- When ready to serve, swirl yogurt sauce on a platter and lay squash over sauce. Garnish with herb paste and pepitas on top.
Nutrition
Calories: 277kcal | Carbohydrates: 29g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 317mg | Potassium: 911mg | Fiber: 5g | Sugar: 6g | Vitamin A: 24425IU | Vitamin C: 52.9mg | Calcium: 166mg | Iron: 2.2mg