Roasted Winter Squash with Yogurt, Walnuts, and Sumac Recipe
This is a beautiful dish. Caramelized sweet squash, zesty yogurt, crunchy walnuts, and a little bit of sourness from the sumac—everything balanced just right.
Ingredients
1 1/2 cups plain greek yogurt
2 garlic cloves
1/2 teaspoon lemon zest | finely grated
salt and pepper | to taste
2 teaspoons sumac
2 pounds winter squash | butternut, kabocha, or any hard fleshed winter squash
2 tablespoons white wine vinegar
1/2 cups walnuts | slightly toasted
Instructions
Step 1
Mix together the yogurt, garlic, lemon zest, and a pinch of salt. Set aside.
Step 2
To prep the squash: Trim off the top and bottom of your winter squash. Carefully with a pairing knife, peel the squash. Cut the squash in half, scoop out the seeds with a sturdy spoon, and cut the squash into 1/2 inch slices.
Step 3
In a large bowl, toss the squash with a good glug of olive oil, a large pinch of salt and pepper, and the sumac. Layout the slices on a baking sheet, and roast until tender 20 - 40 minutes. Pull out of the oven and let the squash cool slightly on the pan.
Step 4
Arrange the squash on your serving dish. Top with the walnuts, and drizzle with the yogurt sauce, a little olive oil, and vinegar. Taste. Add more salt or vinegar if needed. Serve. Enjoy.