Butternut Squash Bravas with Sweet Garlic Yogurt Drizzle
Servings 2 people
Ingredients
4 cups cubed butternut squash
- 1 tsp Tbsp + 1extra-virgin olive oil divided
- Freshly cracked pepper
- 1/4 tsp hot smoked paprika
- 1/2 tsp sweet smoked paprika
- 1/2 cup chopped roasted red pepper
- 1/4 cup low-sodium vegetable stock
- Pinch of salt optional
Yogurt drizzle
- 2 Tbsp nonfat Greek yogurt or nondairy yogurt
- 1/4 tsp maple syrup
- 1 small garlic clove peeled and crushed
Instructions
- Preheat oven to 400 F . Line baking tray with parchment paper.
- In large bowl, toss cubed butternut squash with 1 Tbsp olive oil and season generously with freshly cracked pepper. Place on lined baking tray. Roast in preheated oven for 20 minutes, or until fork tender.
- While waiting, in small saucepan on medium-high heat, add 1 tsp olive oil and both paprikas. Cook for 30 seconds. Add chopped roasted red peppers and vegetable stock, stirring to combine. Cook for 5 minutes, just enough to combine flavors.
- In small blender, add cooked roasted peppers, mix and blend until smooth, taste, and season with salt, if desired.
- In small bowl, mix together yogurt, maple syrup, and garlic.
- Once butternut squash is cooked, plate desired portion, and pour smoky red pepper sauce over top, then drizzle with yogurt sauce.
Notes
Per serving (if serving 4): 154 calories; 9 g protein; 1 g fat (0 g sat. fat); 29 g carbohydrates (14 g sugars, 3 g fiber); 179 mg sodium