Best Spiced Squash With Yogurt Dressing Recipes

ROASTED ACORN SQUASH WITH SPICED YOGURT SAUCE

Roasted Acorn Squash with Spiced Yogurt Sauce image

This roasted acorn squash is served with a spiced yogurt sauce that you're going to find absolutely irresistible! It's a great way to switch up things from plain ol' acorn squash!

Provided by Rachel Gurk

Time 1h10m

Number Of Ingredients 12

Ingredients

1 acorn squash, cut into 1-inch slices (from stem to end)
1 tablespoon olive oil
1 teaspoon kosher salt, divided
1/4 teaspoon ground black pepper
1/2 cup plain greek yogurt
1/4 cup buttermilk
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/8 teaspoon garlic powder
1/8 teaspoon cayenne
1/8 teaspoon allspice
optional: fresh parsley to garnish

Steps:

Preheat oven to 425°F. Line a baking sheet with parchment if desired for easy clean up.
Place cut squash on baking sheet and drizzle with olive oil and sprinkle with 1/2 teaspoon of the salt and pepper. Use your hands to coat the squash evenly with oil.
Roast at 425°F for 30 minutes, flip each slice and continue to roast for 20-30 minutes or until golden brown and fork-tender.
While the squash roasts, prepare yogurt sauce by whisking together yogurt, buttermilk, cinnamon, paprika, remaining 1/2 teaspoon salt, garlic powder, cayenne, allspice.
Serve squash with a drizzle or a spoonful of yogurt sauce. Garnish with fresh parsley if desired.

Nutrition Facts : ServingSize 1 /4 acorn squash, Calories 94 kcal, Carbohydrate 13 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 2 mg, Fiber 2 g, Sugar 2 g

HEALTHIER CREAMY YOGURT SALAD DRESSINGS

Healthier Creamy Yogurt Salad Dressings image

Recipe video above. Here's 5 very, very good creamy dressings made with yogurt instead of mayonnaise. All the flavour of their traditional mayo-based counterparts, but less fat and better for you! You might ditch that jar of mayo for good!

Provided by Nagi

Categories Salad Dressing

Time 10m

Number Of Ingredients 41

Ingredients

1/2 cup plain yogurt (, preferably Greek)
1/4 cup extra virgin olive oil
2 1/2 tbsp lemon juice
1 tsp garlic (, minced)
1 1/2 tsp sugar
1/4 tsp black pepper
1/2 tsp salt
1 cup plain yogurt (, preferably Greek)
2 tbsp olive oil
1 small garlic clove (, minced)
1/4 tsp EACH dried dill, parsley, chives, garlic powder, black pepper
1/2 tsp EACH onion powder, mustard powder
1/2 tsp salt
2 tsp white sugar
1 1/2 tbsp lemon juice
1 cup plain yogurt (, preferably Greek)
3 tbsp olive oil
2 tbsp milk
2 tbsp wholegrain mustard
1 tbsp dijon mustard
1 tbsp vinegar
2 tsp white sugar
1/4 cup fresh chives (, finely chopped)
1/2 tsp garlic powder, onion powder
1/2 cup plain yogurt (, preferably Greek)
2 tbsp Dijon mustard
2 tbsp honey
1 1/2 tbsp cider vinegar
1/4 tsp EACH garlic powder, salt and pepper
1 cup plain yogurt (, preferably Greek)
1/2 garlic clove (, minced)
2 anchovy fillets or 3/4 tsp Anchovy paste ((Note 2))
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp white sugar
2 tbsp olive oil
1/2 cup freshly grated parmesan cheese
2 - 4 tbsp milk ((adjust consistency))
1/2 tsp salt
Black pepper

Steps:

Mix ingredients in a bowl. Set aside for 30 minutes+ to allow flavours to develop.
Use milk to adjust to desired consistency.
Blitz in a food processor until smooth. Use milk to adjust consistency.

QUICK YOGURT SRIRACHA DRESSING

Quick Yogurt Sriracha Dressing image

Provided by Food Network

Categories condiment

Time 5m

Yield about 1 1/4 cups

Number Of Ingredients 5

Ingredients

1 cup plain whole-milk yogurt
2 tablespoons sriracha
2 teaspoons honey
Zest of 1 lime plus 2 teaspoons lime juice
Kosher salt and freshly cracked black pepper

Steps:

Whisk together the yogurt, sriracha, honey and lime zest and juice in a small bowl. Season with salt and pepper.

HERBED SQUASH SALAD WITH YOGURT DRESSING

Herbed Squash Salad with Yogurt Dressing image

This no-cook squash salad is infused with the fragrant flavors of the Mediterranean for a side dish that would pair well with everything from lamb burgers to fried fish.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 8

Ingredients

2 medium yellow squash, cut into 1/4-inch half-moons
1/4 medium red onion, thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1/3 cup nonfat plain Greek yogurt
2 teaspoons chopped fresh parsley leaves
2 teaspoons chopped fresh mint leaves
Coarse salt and ground pepper

Steps:

In a medium bowl, combine squash, red onion, olive oil, lemon juice,Greek yogurt, parsley, and mint. Season with salt and pepper and serve.

Nutrition Facts : Calories 61 g, Fat 4 g, Fiber 1 g, Protein 3 g

ROASTED SQUASH WITH ONIONS AND YOGURT

Roasted Squash with Onions and Yogurt image

This side served with a mint-yogurt dressing goes well with roasted pork, lamb, or chicken.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 7

Ingredients

1 acorn squash (about 1 pound), seeded and cut into 8 wedges
1 medium red onion, peeled and cut into 8 wedges (leaving root end intact)
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup full-fat Greek yogurt
2 tablespoons fresh lemon juice
1/4 cup loosely packed fresh mint leaves

Steps:

Preheat oven to 375 degrees. On a rimmed baking sheet, toss acorn squash and onion with oliveoil; season with coarse salt and ground pepper. Roast until squash is tender, 30 to 35 minutes.
In a small bowl, combine Greek yogurt and lemon juice; season with salt and pepper. Transfer squash and onion to a serving plate. Top with yogurt, mint leaves, and ground pepper.

Nutrition Facts : Calories 138 g, Fat 9 g, Fiber 2 g, Protein 2 g

SPICY YOGURT DRESSING

Spicy Yogurt Dressing image

Delicious, creamy dressing with just a bit of spice.

Provided by MEATEATER

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Yogurt Dressing Recipes

Time 2m

Yield 2

Number Of Ingredients 5

Ingredients

¼ cup chopped fresh cilantro
1 teaspoon lemon juice
1 pinch ground cumin
½ cup plain yogurt
1 teaspoon sweet chili sauce

Steps:

In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.

Nutrition Facts : Calories 46.6 calories, Carbohydrate 6.1 g, Cholesterol 3.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 74.7 mg, Sugar 5.3 g

SUMMER VEGETABLES IN SPICED YOGURT SAUCE

Summer Vegetables in Spiced Yogurt Sauce image

The farmers' market or a home garden may be the ideal source of summer vegetables for this seasonal main course. Feel free to substitute or add other garden gifts as available. Eggplant, green beans, small potatoes or okra would all be welcome. Substantial but light, and reminiscent of some kormas, it gets its rich, creamy consistency from a mixture of yogurt and almond flour.

Provided by David Tanis

Categories one pot, sauces and gravies, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

3 tablespoons neutral oil or ghee
1 (2-inch) piece ginger, peeled and grated
4 garlic cloves, minced
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/8 teaspoon ground cayenne
1 serrano chile, thinly sliced (use less, or remove seeds, for a milder stew)
1 medium onion, diced small
Kosher salt
1/2 teaspoon garam masala
4 cups diced summer squash, such as zucchini, pattypan or romanesco, cut into 3/4-inch pieces
3 cups baby turnips, halved or quartered
2 cups plain whole-milk yogurt
1/2 cup almond flour
2 cups shelled peas or cut green beans
1 1/2 cups fresh corn kernels (from 3 ears corn)
5 ounces baby spinach
Roughly chopped cilantro leaves, for garnish
Cooked basmati rice, for serving (optional)

Steps:

Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.

GRAIN BOWL WITH SPICED SQUASH, MUSHROOMS, AND CURRIED YOGURT

Grain Bowl with Spiced Squash, Mushrooms, and Curried Yogurt image

No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.

Provided by David Tamarkin

Categories #cook90 Grains Quinoa Rice Barley Squash Mushroom Yogurt Curry Leafy Green Healthy Wheat/Gluten-Free Vegetarian Dinner

Yield 2 servings

Number Of Ingredients 13

Ingredients

1/2 cup red, white, or brown rice, quinoa, or barley
Kosher salt
3 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 medium delicata squash (about 1 pound), halved lengthwise, or 1/2 acorn squash (about 1 pound), quartered, seeded, cut crosswise into 1/2"-thick slices
8 ounces cremini or button mushrooms, trimmed, sliced
1 small red onion, sliced 1/2" thick
1/2 cup Greek-style plain full or low-fat yogurt
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon curry powder
2 cups baby greens, such as watercress or arugula
Lemon wedges and cilantro leaves (for serving; optional)

Steps:

Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25-30 minutes.
Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.