Recipe information
Yield
serves 4
Ingredients
1 acorn squash (about 1 pound), halved, seeded, and cut into 8 wedges
1 medium red onion, cut into 8 wedges
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup full-fat plain Greek-style yogurt
2 teaspoons fresh lemon juice
1/4 cup loosely packed fresh mint leaves
Preparation
Step 1
Preheat oven to 375°F. On a rimmed baking sheet, toss squash and onion with oil; season with salt and pepper. Roast until squash is tender, 30 to 35 minutes.
Step 2
In a small bowl, combine yogurt and lemon juice; season with salt and pepper. Transfer squash and onion to a serving plate. Top with yogurt and mint; sprinkle with pepper.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 138
Step 5
Fat: 8.5g (2g Saturated Fat)
Step 6
Protein: 2.1g
Step 7
Carbohydrates: 15.2g
Step 8
Fiber: 2.3g
