Roasted Winter Squash with Pomegranate and Yogurt 

winter-squash-pomegranate-yogurt
Photo by Danny Kim
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 158 calories
    • Fat 8 g (2g saturated fat)
    • Cholesterol 4 mg
    • Sodium 381 mg
    • Protein 3 g
    • Carbohydrate 21 g
    • Sugar 6 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 97 mg

Heat oven to 425° F. Toss the squash, 2 tablespoons of the oil, the coriander, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper on 2 large rimmed baking sheets. Bake, turning once, until tender, 25 to 35 min. Serve the squash over the yogurt. Top with the pomegranate seeds, vinegar, cilantro, and the remaining 2 tablespoons of oil. 

Ingredients

  1. Check 3 pounds kabocha or acorn squash, cut into 1-inch wedges
  2. Check 1/4 cup olive oil
  3. Check 2 teaspoons ground coriander
  4. Check Kosher salt and black pepper
  5. Check 1 cup plain yogurt
  6. Check 1/2 cup pomegranate seeds
  7. Check 1 tablespoon sherry or red wine vinegar
  8. Check 1 cup fresh cilantro leaves

Directions

  1. Heat oven to 425° F. Toss the squash, 2 tablespoons of the oil, the coriander, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper on 2 large rimmed baking sheets. Bake, turning once, until tender, 25 to 35 min. Serve the squash over the yogurt. Top with the pomegranate seeds, vinegar, cilantro, and the remaining 2 tablespoons of oil.