Roasted Squash with Yogurt Dressing and Pomegranate Seeds
Roasted squash takes a trip to the Mediterranean in this vibrant recipe from Chef Katharine Marsh. It’s filled with unexpected tastes: A sage pesto flavors wedges of squash, which are roasted until soft and sweet. Then they’re topped with a piquant Greek yogurt dressing sweetened with maple syrup. A sprinkling of pomegranate seeds adds the finishing touch.
- 1 cup Greek yogurt
- 1 Tbs. maple syrup
- 6 Tbs. olive oil, plus more for drizzling
- 2 tsp. plus 1 Tbs. Maldon sea salt
- 3/4 tsp. red pepper flakes
- 3 tsp. fresh lemon juice
- 1 bunch fresh sage, roughly chopped (about 1/2 cup)
- 2 winter squash, such as kabocha or butternut, or 2 pumpkins, each about 2 1/2 lb., seeded and each cut into 6 to 8 wedges
- 1/2 cup pomegranate seeds
Preheat an oven to 375ºF. Line a baking sheet with parchment paper.
In a large bowl, whisk together the yogurt, maple syrup, 2 Tbs. of the olive oil, the 2 tsp. salt, 1/4 tsp. of the red pepper flakes and 1 tsp. of the lemon juice. Set the dressing aside.
In a food processor, combine the sage, 2 Tbs. of the olive oil and the 1 Tbs. salt and blend until a paste forms. Transfer to a large bowl and whisk in the remaining 2 Tbs. olive oil, 1/2 tsp. red pepper flakes and 2 tsp. lemon juice. Working with 1 or 2 squash wedges at a time, toss the wedges in the paste, smearing it over the flesh to coat evenly.
Arrange the squash wedges, skin side down, in a single layer on the prepared baking sheet. Roast, rotating the baking sheet occasionally, until the squash wedges are tender and golden, about 45 minutes.
Arrange the warm squash wedges on a platter. Dollop with the yogurt dressing, sprinkle with the pomegranate seeds and drizzle with olive oil. Serve immediately. Serves 6 to 8.
Adapted from a recipe by Chef Katharine Marsh, The Breslin Bar & Dining Room, New York City.