Roasted Acorn Squash with a Yogurt Garlic Aioli

Since I’ve been eating so much butternut squash (my fave), I’ve been trying to get myself to break out into other squash territory. Starting with acorn squash.

Overall a very simple side dish. Roasted acorn squash with seasoned salt and plain greek yogurt mixed with garlic, salt and pepper. Sometimes I can go a bit crazy with ingredients and this recipe reminds me simple is good too.

Now I know this aioli isn’t technically an aioli because it’s missing the mayo, but using greek yogurt is my way of making it a bit more nutritional (it tastes just as good). If you are missing the tang of a traditional aioli, add a little bit of vinegar to the dip. However I personally think plain greek yogurt has a perfect little amount of tang to it anyways.

Serves 4

Ingredients

• 1 large acorn squash

• Olive oil

• 1 T seasoned salt (see notes)

• 1/2 c plan greek yogurt

• 3 cloves garlic, minced

• salt & pepper to taste

• fresh oregano (optional, see notes)

Directions

1. Preheat oven to 400F.

2. Start by cutting your squash in half and scooping out the guts. Then cut into “C” shaped pieces. Place on a baking sheet greased with olive oil. Brush more oil on the top sides of the squash and sprinkle your seasoned salt on top. Bake for 25 minutes, turn your oven to broil and cook for about 2-3 more minutes or until they start to crisp.

3. Meanwhile mix the remaining ingredients together to make your yogurt garlic aioli.

4. Serve your squash topped with your aioli and fresh oregano.

Notes

Gluten-free: This recipe is gluten-free.

Dairy-free: This recipe can be dairy-free if you use a dairy-free greek yogurt instead. Or substitute with mayo for a traditional aioli.

Seasonal Salt: I used a local seasonal salt that I bought as the farmers market. Use your favorite vegetable seasoning mix or choose from the following list I’ve made based on what is in my salt mix: thyme, sage, rosemary, marajarim, salt, pepper, onion, garlic, lemon peel.

Oregano: I added the fresh oregano because I had some left over from making another recipe. Feel free to leave it out as it is not crucial.