MEDITERRANEAN ROASTED SQUASH 💥

This roasted squash over garlicky lemon yogurt sauce is the perfect combination of flavors for an easy sheet pan dinner or holiday side.

It’s so easy to make and holds up really really well in the fridge (just be sure to keep the sauce and toppings separate).

Here is how I made it:

1. First, the squash. I used butternut squash. You can use delicata squash if you’re keeping things super low carb, or you can use honey nut, acorn, or even pumpkin. Cut out the middle, peel it if you would like (you don’t need to), and cube them up. I used half a fairly large butternut squash for this recipe, which yielded about 4 cups. Add it to an oven safe tray.

2. Next, I sliced up 2 leeks, about 1/3 inch of thickness, and added it to the oven safe tray.

3. Drizzle with 3-4 tbsp olive oil, season with a few pinches salt & pepper, 1/2 tbsp garlic powder, 1 tsp thyme, 1/2 tsp Aleppo pepper.

4. Pop into the oven at 400F for 40 mins, remove, mix them around, and pop in for another 20 mins at 400F.

5. While thats going, make the sauce by processing together 4 heaping tablespoons of a thick plain greek yogurt, a large handful fresh parsley, 1 garlic clove, the zest of a full lemon, the juice of half a lemon, a couple pinches of salt, and some pepper. Process really really well. Taste, and adjust.

6. When the squash is done, plate everything up. I added some of the sauce at the base, added the roasted squash & leeks, then topped with 2 tbsp toasted and crushed hazelnuts, the zest of 1/2 lemon, 1 tsp sumac, and 2 tbsp fresh finely chopped parsley.

Enjoy! 

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