Welcome to a culinary journey where roasted squash, onions, and yogurt intertwine to create a symphony of flavors. This tantalizing dish, often referred to as Kaddo Badنجان, embarks on a culinary voyage across the Mediterranean, with variations found in Greece, Turkey, Lebanon, and beyond. Prepare to be captivated by the harmonious blend of sweet and savory notes, complemented by the tangy zest of yogurt. Our collection of recipes caters to diverse dietary preferences, offering both vegan and non-vegan options. Dive into the vibrant world of roasted squash with onions and yogurt, where each bite promises a delightful dance of textures and flavors.
Let's cook with our recipes!
ROASTED BUTTERNUT SQUASH AND RED ONIONS
Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That's it. (Keep an eye on the onions, though. They may cook faster than the squash.)
Provided by Julia Moskin
Categories dinner, side dish
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
- Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
- Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
- Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
- If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
- To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
- When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
- To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 6 grams
GRILLED SUMMER SQUASH WITH RED ONION
Don't go stir-crazy in the kitchen-cook your veggies on the outdoor grill!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In large bowl, mix oil, peppered seasoned salt and cumin. Add onion; toss to coat.
- When grill is heated, with slotted spoon, place onion in grill basket (grill "wok"); reserve oil mixture in bowl to coat squash. Place basket on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 minutes, turning basket occasionally.
- Meanwhile, add summer squash to reserved oil mixture in bowl; toss to coat.
- Place squash in basket with onion; cook 5 to 7 minutes longer, turning basket occasionally, until vegetables are tender.
Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g
ROASTED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS, GORGONZOLA AND
This came from closet cooking. I just love all the flavors. I do not have patience to cook the onions as long as they suggest.
Provided by aronsinvest
Categories Vegetable
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Toss the butternut squash with the olive oil and season with salt and pepper.
- 2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside.
- 3. Meanwhile, heat the oil and melt the butter in a pan.
- 4. Add the onion and cook on low until caramelized, about 40-60 minutes.
- 5. Add the garlic and saute for a few minutes and set aside.
- 6. Melt the butter in a pan and let it brown.
- 7. Add the sage leaves and saute until crispy, about 2-3 minutes.
- 8. Add everything to the pan and toss in the browned butter to coat and remove from heat when the gorgonzola starts to melt.
Nutrition Facts : Calories 184.5, Fat 15, SaturatedFat 6.2, Cholesterol 21.6, Sodium 162.5, Carbohydrate 11.4, Fiber 1.8, Sugar 2.8, Protein 2.9
ROASTED SQUASH WITH ONIONS AND YOGURT
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
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
Tips:
- Choose the right squash. For this recipe, butternut squash or acorn squash works best. Look for squash that is firm and heavy for its size, with no blemishes or soft spots.
- Roast the squash at a high temperature. This will help to caramelize the squash and bring out its natural sweetness.
- Don't overcrowd the baking sheet. If you overcrowd the baking sheet, the squash will not roast evenly.
- Add flavorings to the squash. You can add a variety of flavorings to the squash, such as olive oil, salt, pepper, garlic powder, onion powder, or paprika.
- Serve the squash immediately. Roasted squash is best served immediately, while it is still warm and tender.
Conclusion:
Roasted squash with onions and yogurt is a delicious and healthy dish that is perfect for a fall meal. The squash is roasted until it is tender and caramelized, and the onions add a sweet and savory flavor. The yogurt sauce is tangy and creamy, and it perfectly complements the roasted squash. This dish is sure to be a hit with your family and friends.
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