Broiled Squash with Yogurt
Elevate your weeknight dinner with this irresistible Broiled Squash with Yogurt recipe, a perfect balance of caramelized sweetness and creamy tang. Thinly sliced butternut squash is broiled to golden perfection, bringing out its natural sugars, and then paired with a luscious Greek yogurt sauce infused with fresh dill, zesty lemon juice, and a hint of garlic. A touch of honey and paprika adds depth and warmth, making this dish a vibrant medley of flavors. Easy to prepare in just 30 minutes, this recipe is a healthy, gluten-free side dish that’s perfect for any occasion. Serve it as a stunning centerpiece or a fresh complement to your favorite mains.
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Recipe Information
Ingredients
- 1 medium-sized Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Greek yogurt
- 1 clove Garlic
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh dill (finely chopped)
- 0.25 teaspoon Paprika
- 1 teaspoon Honey
Instructions
Preheat your oven's broiler to high and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Peel the butternut squash and cut it in half lengthwise. Remove the seeds, then slice the squash into thin half-moons about 1/4 inch thick.
In a large bowl, toss the squash slices with olive oil, salt, and black pepper until evenly coated.
Spread the squash slices in a single layer on the prepared baking sheet. Place the baking sheet on the middle rack of the oven and broil for 8-10 minutes, flipping the slices halfway through, until they are tender and caramelized on the edges.
While the squash is broiling, prepare the yogurt sauce. In a mixing bowl, combine Greek yogurt, grated garlic (use a microplane or finely mince), lemon juice, fresh dill, paprika, and honey. Mix well until smooth and evenly combined. Adjust seasoning to taste if necessary.
Once the squash is done, remove it from the oven and let it cool slightly.
To serve, spread a generous layer of the yogurt sauce on a serving platter or individual plates. Arrange the broiled squash slices on top, then drizzle with a bit more yogurt sauce if desired. Garnish with additional fresh dill or a sprinkle of paprika for extra color and flavor.
Serve immediately and enjoy the warm squash with the cool, tangy yogurt sauce.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 26.0 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2252 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
