New This Month

Roasted Squash with Onions and Yogurt

This side served with a mint-yogurt dressing goes well with roasted pork, lamb, or chicken.

  • Servings: 4

Source: Everyday Food, September 2009


  • 1 acorn squash (about 1 pound), seeded and cut into 8 wedges
  • 1 medium red onion, peeled and cut into 8 wedges (leaving root end intact)
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/2 cup full-fat Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1/4 cup loosely packed fresh mint leaves


  1. Preheat oven to 375 degrees. On a rimmed baking sheet, toss acorn squash and onion with olive oil; season with coarse salt and ground pepper. Roast until squash is tender, 30 to 35 minutes.

  2. In a small bowl, combine Greek yogurt and lemon juice; season with salt and pepper. Transfer squash and onion to a serving plate. Top with yogurt, mint leaves, and ground pepper.

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