Roasted Butternut Squash with Brussels Sprouts
Servings: 8 servings
This side dish is a great vegetarian offering. We served it with grilled salmon, but it would also be terrific with edamame beans added for protein. This dish can easily be vegan if the dairy yogurt is substituted with a non-dairy variety, such as cashew or almond milk yogurt.
- ⅔ lb butternut squash cubes
- 20 oz Brussels sprouts
- 2 large red onions
- 1 Tbsp granulated garlic
- ¼ cup extra virgin olive oil
- 1 cup non-fat Icelandic-style yogurt (like Siggi's)
- 1 Tbsp curry powder
- 1 Tbsp cumin powder
- 2 tsp granulated garlic
- 2 tsp powdered ginger
Preheat oven to 450º, convection, if available.
Mix together yogurt, curry, cumin, garlic and ginger and set aside for the flavors to combine.
Peel and cube butternut squash, rinse and dry Brussels sprouts.
Peel and slice 2 red onions.
In a large bowl, combine all vegetables with ¼C extra virgin olive oil. Mix well until well coated.
Spread all vegetables onto two half-sheet pans. Do not crowd vegetables, or they will steam instead of roasting.
Place in oven and roast for 35-40 minutes. Watch that they don't burn, but should be browned, and tender. Pans can be rotated half way through roasting.
Smear the yogurt mixture onto a plate, then top with hot, roasted vegetables. Serve immediately.
Calories: 148kcal | Carbohydrates: 17g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 543mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4569IU | Vitamin C: 70mg | Calcium: 97mg | Iron: 2mg