Acorn Squash with Onions and Yogurt

Name: Acorn Squash with Onions and Yogurt
Yield: serves 4
Ingredients: 1 acorn squash (about 1 pound), halved, seeded, and cut into 8 wedges; 1 medium red onion, cut into 8 wedges; 2 tablespoons extra-virgin olive oil; Coarse salt and ground pepper; 1/2 cup full-fat plain Greek-style yogurt; 2 teaspoons fresh lemon juice; 1/4 cup loosely packed fresh mint leaves

December 22, 2011

Recipe information

Yield
serves 4

Ingredients

1 acorn squash (about 1 pound), halved, seeded, and cut into 8 wedges

1 medium red onion, cut into 8 wedges

2 tablespoons extra-virgin olive oil

Coarse salt and ground pepper

1/2 cup full-fat plain Greek-style yogurt

2 teaspoons fresh lemon juice

1/4 cup loosely packed fresh mint leaves

Preparation

Step 1
Preheat oven to 375°F. On a rimmed baking sheet, toss squash and onion with oil; season with salt and pepper. Roast until squash is tender, 30 to 35 minutes.
Step 2
In a small bowl, combine yogurt and lemon juice; season with salt and pepper. Transfer squash and onion to a serving plate. Top with yogurt and mint; sprinkle with pepper.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 138
Step 5
Fat: 8.5g (2g Saturated Fat)
Step 6
Protein: 2.1g
Step 7
Carbohydrates: 15.2g
Step 8
Fiber: 2.3g

Everyday Food: Light

TagsAcorn Squash Squash Vegetable Red Onion Onion Root Vegetable Yogurt Dairy Side Dinner Nut Free Gluten Free Vegetarian Easy Quick Weeknight Meals 5 Ingredients or Fewer Roast Fall Winter Cookbooks

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