Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Roasted Squash with Yogurt Dressing and Pomegranate Seeds



Posts : 17752
Thanked : 874
Join date : 2013-01-12

Roasted Squash with Yogurt Dressing and Pomegranate Seeds

Post by Lobo on Sun 24 Jan 2016, 3:41 am

Roasted Squash with Yogurt Dressing and Pomegranate Seeds

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 8
Roasted squash takes a trip to the Mediterranean in this vibrant recipe from Chef Katharine Marsh. It’s filled with unexpected tastes: A sage pesto flavors wedges of squash, which are roasted until soft and sweet. Then they’re topped with a piquant Greek yogurt dressing sweetened with maple syrup. A sprinkling of pomegranate seeds adds the finishing touch.

  • Printer Friendly Version

  • 46


  • 1 cup Greek yogurt
  • 1 Tbs. maple syrup
  • 6 Tbs. olive oil, plus more for drizzling
  • 2 tsp. plus 1 Tbs. Maldon sea salt
  • 3/4 tsp. red pepper flakes
  • 3 tsp. fresh lemon juice
  • 1 bunch fresh sage, roughly chopped (about 1/2 cup)
  • 2 winter squash, such as kabocha or butternut, or 2 pumpkins, each about 2 1/2 lb., seeded and each cut into 6 to 8 wedges
  • 1/2 cup pomegranate seeds


Preheat an oven to 375ºF. Line a baking sheet with parchment paper.

In a large bowl, whisk together the yogurt, maple syrup, 2 Tbs. of the olive oil, the 2 tsp. salt, 1/4 tsp. of the red pepper flakes and 1 tsp. of the lemon juice. Set the dressing aside.

In a food processor, combine the sage, 2 Tbs. of the olive oil and the 1 Tbs. salt and blend until a paste forms. Transfer to a large bowl and whisk in the remaining 2 Tbs. olive oil, 1/2 tsp. red pepper flakes and 2 tsp. lemon juice. Working with 1 or 2 squash wedges at a time, toss the wedges in the paste, smearing it over the flesh to coat evenly.

Arrange the squash wedges, skin side down, in a single layer on the prepared baking sheet. Roast, rotating the baking sheet occasionally, until the squash wedges are tender and golden, about 45 minutes.

Arrange the warm squash wedges on a platter. Dollop with the yogurt dressing, sprinkle with the pomegranate seeds and drizzle with olive oil. Serve immediately. Serves 6 to 8.

Adapted from a recipe by Chef Katharine Marsh, The Breslin Bar & Dining Room, New York City.

Related Tips

  • All About Pomegranates >
  • All About Pumpkin

    Current date/time is Sat 03 Dec 2016, 5:38 am