Roasted Butternut Squash with Yogurt & Toasted Pumpkin Seeds
  • 1 butternut squash
  • 2Tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ¾ cup 3.2% or 2% M.F.
  • Hans Dairy Dahi (yogurt)
  • 1 small clove of garlic, grated or finely minced
  • 2 Tbsp store-bought toasted and salted pumpkin seeds

  • 3Tbsp cilantro, chopped

  • ½ tsp ground red pepper
  1. Preheat oven to 400°F (205°C). Slice off the stem of the squash and the bulbous base. Remove the skin and greenish flesh under the skin. Cut the squash in half lengthwise and slice each half into half-moons about ½ inch wide. Put the squash in a bowl, add olive oil, salt and pepper and toss with your hands. Place squash on a baking sheet lined with parchment paper. Bake until tender and beginning to caramelize on the bottom. In a bowl, whisk together Hans Dairy Dahi (yogurt), garlic and add a little salt to taste. Transfer the squash to a serving platter, flipping it so the caramelized bottom side is up. Spoon Hans Dairy Dahi (yogurt) over the top and garnish with pumpkin seeds, cilantro and red pepper. Anything you do in life, squash it!