Roasted Squash Yogurt Bowls

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 310 cal
• 14g protein
• 32g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 medium (about 2 lb) butternut squash
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups plain whole-milk Greek yogurt
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pepitas
• 1 tsp fresh lemon zest
• 2 tbsp chopped fresh parsley
• 2 tsp extra-virgin olive oil for drizzling

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Peel the squash, scoop out the seeds, and cut the flesh into 3/4-inch cubes.
2. 2Toss the squash cubes on the sheet with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper until evenly coated. Spread into a single layer.
3. 3Roast for 20 to 25 minutes, flipping halfway, until the edges are caramelized and the centers are tender when pierced with a fork.
4. 4While the squash roasts, stir the Greek yogurt with lemon zest and salt to loosen and brighten it. Divide the yogurt among four shallow bowls, swirling it into a nest.
5. 5Remove the squash from the oven and let it cool for 3 to 4 minutes so it is warm rather than scorching hot.
6. 6Spoon the roasted squash into the center of each yogurt nest. Scatter pomegranate seeds and toasted pepitas over the top.
7. 7Finish with a light drizzle of extra-virgin olive oil and a sprinkle of chopped parsley. Serve right away while the squash is still warm against the cool yogurt.