Greek Yogurt With Butternut Squash Recipes

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GREEK YOGURT WITH BUTTERNUT SQUASH



Greek Yogurt with Butternut Squash image

Provided by Wanna Make This?

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 small butternut squash (about 1 3/4 pounds), peeled
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 cups full-fat Greek yogurt
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 cups baby arugula, lightly packed (about 2 ounces)
2 tablespoons pomegranate seeds
2 tablespoons toasted sunflower seeds

Steps:

  • Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
  • Cut the squash at the bottom of its long neck, separating the squash into 2 pieces. Cut each piece lengthwise and scoop out the seeds from the bottom half. Cut each piece into 1/4-inch half-moons. Add the squash to a large bowl along with 2 tablespoons of the oil, 1 teaspoon salt and a couple grinds of black pepper. Toss to combine, and then arrange on the prepared baking sheet in an even layer.
  • Bake on the center rack until the squash is tender but not mushy (the squash might not brown and that's okay), about 30 minutes. Set aside to cool at room temperature.
  • Combine the Greek yogurt, orange juice, 1 tablespoon of the olive oil, 1 tablespoon of the lemon juice, 1 teaspoon salt and a couple grinds of black pepper in a medium bowl. Whisk to combine. Season with additional salt if needed.
  • Toss the arugula with the remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, a pinch of salt and a couple grinds of pepper in a medium bowl.
  • To serve, divide the yogurt among 4 plates, spreading it out into a thin layer. Then top with the butternut squash and arugula. Sprinkle with the pomegranate seeds and sunflower seeds.

INDIAN BUTTERNUT SQUASH CURRY



Indian butternut squash curry image

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10

200g brown basmati rice
1 tbsp olive oil
1 butternut squash, diced
1 red onion, diced
2 tbsp mild curry paste
300ml vegetable stock
4 large tomatoes, roughly chopped
400g can chickpeas, rinsed and drained
3 tbsp fat-free Greek yogurt
small handful coriander, chopped

Steps:

  • Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
  • Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
  • Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

Nutrition Facts : Calories 423 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.51 milligram of sodium

GREEK-STYLE BUTTERNUT SQUASH



Greek-style Butternut Squash image

Make and share this Greek-style Butternut Squash recipe from Food.com.

Provided by Bokenpop aka Mad

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

500 g butternut squash, peeled and cubed
25 ml oil
2 onions, chopped
2 tomatoes, skinned and chopped
2 cloves garlic, crushed
2 ml ground cinnamon
2 ml dried oregano
100 ml chopped parsley
100 -125 ml chicken stock
10 ml honey
salt & freshly ground black pepper

Steps:

  • Heat oil in a large pan and soften onions.
  • Add tomatoes, garlic, cinnamon, oregano, parsley and squash.
  • Toss to mix and then add stock (the amount depends on the juiciness of the tomatoes.)
  • Add honey and seasoning.
  • Cover and simmer until squash is tender, stirring occasionally.

BUTTERNUT SQUASH CURRY



Butternut Squash Curry image

Serve this butternut squash curry with rice.

Provided by Dan Denardo

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 5

Number Of Ingredients 10

1 tablespoon olive oil, or as needed
1 medium butternut squash - peeled, seeded, and cubed
1 medium red onion, diced
2 tablespoons red curry paste
1 ¼ cups vegetable broth
4 medium tomatoes, chopped
1 (15 ounce) can chickpeas, drained
salt and ground black pepper to taste
3 tablespoons Greek yogurt
½ tablespoon ground coriander

Steps:

  • Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
  • Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 50.5 g, Cholesterol 1.7 mg, Fat 4.8 g, Fiber 9.6 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 418.5 mg, Sugar 10.5 g

BUTTERNUT-YOGURT BREAD



Butternut-Yogurt Bread image

This salted bread is perfect with a bowl of soup in one of those chilly days. My husband likes to cut a wedge open and make a sandwich. It has a strong butternut taste and it is fluffy. It can also be baked in muffin pans. It is a light way to use up abundant fall butternut squash.

Provided by I Love Spatula

Categories     Bread     Quick Bread Recipes

Time 1h50m

Yield 6

Number Of Ingredients 11

1 butternut squash, unpeeled
¾ cup white whole wheat flour
⅓ cup shredded part-skim mozzarella cheese
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon ground coriander
1 egg
¼ cup fat-free Greek yogurt
2 tablespoons unsweetened applesauce
1 tablespoon cold-pressed olive oil
2 tablespoons sunflower seeds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Poke holes all over the surface of the butternut squash using a fork. Place on the baking sheet.
  • Bake squash in the preheated oven until tender, about 50 minutes. Remove and let cool. Reduce oven temperature to 365 degrees F (185 degrees C).
  • Combine flour, mozzarella cheese, baking soda, baking powder, and coriander in a bowl.
  • Peel and cube butternut squash. Measure 1/2 cup into a blender; refrigerate the rest. Add egg, Greek yogurt, applesauce, and oil to the blender. Blend until bubbly, about 5 minutes. Pour into the bowl with the flour mixture and mix well. Spoon the thick batter into a 7 1/2-inch cast iron skillet. Sprinkle sunflower seeds on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 5 minutes before slicing.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 32.7 g, Cholesterol 35 mg, Fat 6.1 g, Fiber 5.6 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 187.2 mg, Sugar 4.9 g

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