Roasted squash wedges with pomegranate and yoghurt

Roasted squash wedges with pomegranate and yoghurt: oven-roasted Hokkaido squash, creamy yoghurt, lemon, garlic and fresh parsley in one aromatic dish.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 310 kcal per serving
• Protein: 9 g
• Fat: 12 g
• Carbs: 34 g

Ingredients

• 1 squash
• 1 pomegranate
• 200 g natural yoghurt
• 1 clove of garlic
• 3 tbsp olive oil
• 1 lemon (for the lemon juice)
• 1 tbsp cumin
• 1 tsp cinnamon
• 1 handful of parsley

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Wash the Hokkaido squash, halve it, remove the seeds and cut it into even wedges.
2. Toss the squash wedges with the olive oil, cumin, cinnamon and a little salt. Spread them out on a baking tray and roast in the oven at 200 °C for 25–30 min until soft and lightly browned at the edges.
3. Stir the natural yoghurt with the crushed garlic, lemon juice and a pinch of salt into a smooth cream. Set aside for a moment so the flavours come together.
4. Take the seeds out of the pomegranate and finely chop the parsley. Check the roasted squash for seasoning and add a little more lemon if needed.
5. Spread the yoghurt cream over a platter or plates. Lay the warm squash wedges on top and scatter over the pomegranate seeds and parsley.
6. To serve: best served lukewarm, with a little extra olive oil and a final squeeze of lemon if you like.

Good to know

This dish is simple but full of contrasts. Warm, creamy and fresh all at once. Exactly the kind of plate that looks special without much effort.

Swaps

Natural yoghurt → Greek yoghurt (creamier and thicker, also brings protein); Hokkaido squash → butternut squash (also contains fibre, a little milder); parsley → mint (fresher flavour, also contains plant compounds); olive oil → avocado oil (heat-stable, mainly monounsaturated fats)

Allergens

Contains milk (yoghurt). Garlic and pomegranate may be unfamiliar to sensitive children, but overall the dish is very family-friendly; in pregnancy, no problem when using pasteurised yoghurt.