Roasted Acorn Squash with Spiced Yogurt Sauce
This roasted acorn squash is served with a spiced yogurt sauce that you’re going to find absolutely irresistible! It’s a great way to switch up things from plain ol’ acorn squash!
I think we can all agree that it’s officially and completely squash season. We have been eating a lot of squash and I am not yet sick of it! I don’t see that happening anytime soon, to be honest.
I actually just developed another new squash recipe for you guys – I’ll be sharing that one soon! It’s a stuffed acorn squash and I may or may not make it once a week because it’s just that good. I love the filling of the stuffed squash so much that I had the extra for breakfast today.
This is a fairly straight-forward roasted acorn squash recipe, but with a little twist with the sauce. It’s an easy sauce to make using yogurt, buttermilk, and spices. It’s unique and uses a super flavorful blend of spices that will leave you wanting to lick the plate clean. In this yogurt sauce, I used cinnamon, paprika, cayenne, allspice and garlic powder. It’s a flavor explosion and you guys are going to love it.
If you’re not planning to eat this all at once, leave the sauce separate from the squash so you can give it a stir and drizzle it on right before you eat the squash.
PS: If you want to cook acorn squash in a more traditional way, check out my guide on how to cook acorn squash. I cover two ways (sweet and savory) and they’re both irresistible.
Serving Size: 1/4 acorn squash
Amount Per Serving: Calories: 94 Total Fat: 4g Saturated Fat: 1g Cholesterol: 2mg Sodium: 0mg Carbohydrates: 13g Fiber: 2g Sugar: 2g Protein: 4g
Husband’s take: I don’t think he’s tried this (he was home one night for dinner this week and that’s not unusual!). But also I can pretty much guarantee he wouldn’t like it. Squash isn’t really his thing typically.
Changes I would make: None are necessary!