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Roasted Squash and Potatoes with Lemon-Herb Yogurt Sauce
Recipes
Roasted Squash and Potatoes with Lemon-Herb Yogurt Sauce
6 servings
45 minutes total (Active 10 minutes)

Ingredients

  • Nonstick aluminum foil
  • 2 large sweet potatoes (about 1 lb)
  • 13 oz cubed fresh butternut squash
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ½ cup whole milk plain Greek yogurt
  • ¼ cup lemon vinaigrette
  • 3 tablespoons Italian herbs stir-in paste
  • ½ cup smoked almonds
  • 1 tablespoon lightly dried parsley (optional)

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Peel sweet potatoes (if desired) and cut into ½-inch cubes. Place butternut squash and sweet potatoes on baking sheet; drizzle with oil, sprinkle with salt and smoked paprika, and stir to coat. Roast 20–25 minutes, stirring halfway through cook time, until browned and fork-tender.
    2. Meanwhile, combine yogurt, vinaigrette, and Italian herbs paste; chop almonds coarsely.
    3. Spread lemon-herb yogurt sauce on platter; top with vegetables, almonds, and parsley, if using. Serve.

Amount per ⅙ recipe serving: Calories 270, Total Fat 19g, Sat Fat 2.5g, Trans Fat 0g, Chol 5mg, Sodium 680mg, Total Carb 21g, Fiber 4g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 5g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 8%