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Oven Roasted Butternut Squash and Tomatoes with Yogurt Sauce

Oven roasted butternut squash and tomatoes meet a savory yogurt sauce.
Author: Amanda Paa
Prep Time :15 minutes
Cook Time :1 hour
Total Time :1 hour 15 minutes

Ingredients

  • 1 two pound butternut squash
  • 1 23 ounce can Muir Glen whole tomatoes, sliced in half vertically
  • 3 1/2 tablespoons olive oil divided
  • salt and pepper
  • for sauce:
  • 1/2 cup plain greek yogurt or skry
  • 1 tablespoon olive oil
  • seeds of two cardamom pods removed and ground with a spice grinder or mortar and pestle
  • 1/4 teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons minced fresh parsley

Instructions 

  • Preheat oven to 385 degrees F.
  • Cut the squash horizontally at the neck, where the bulb starts. Take the bulb, cut in half vertically through the middle and remove seeds. Cut into 1/2 inch half moons, leaving the skin attached. The long neck you now, have, take and peel. Then dice into 1/2 inch cubes. Toss and rub all squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and few pinches of pepper. Roast for about 25 minutes, turning once, until brown and tender. Set aside.
  • Reduce heat to 300 degrees. Brush halved tomatoes on all sides with 1 1/2 tablespoons olive oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast for about 35 minutes, until tomatoes have brown roasted edges, are soft, and have shrunk a bit in size, as shown in the picture above.
  • Season finished squash and tomatoes with a little more salt and pepper if needed once out of oven. Mix yogurt with olive oil, cardamom, salt, and lemon juice. Spread 1/2 on the bottom of the serving plate, top with squash and tomatoes, and finish with rest of yogurt and parsley.