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Cinnamon Roast Squash With Spiced Pumpkin Seeds and Greek Yogurt

A healthy and crazy tasty recipe for cinnamon roast acorn squash with spicy greek yogurt and toasted pumpkin seeds | Tasting Everything

 

This is a roast squash recipe that I only wound up making because I had a very specific direction to go for a client! I love it when that happens! It’s gluten-free and vegetarian, and the flavors work together really well. The cumin in the toasted pumpkin seeds and the Sriracha in the spicy Greek yogurt tie so well with the cinnamon and chili on the squash, making the whole dish really fun and exciting to eat, and amazingly, a really solid pair for a Cabernet!

Part of the menus for the winery lunches that I did recently were salads that needed to pair well with a specific 2012 cabernet sauvignon. Talk about a challenge! I wanted to keep things fun and seasonal and I also  really wanted to avoid boring choices and do something outside the box, but not so far outside that I missed the mark.  An added challenge was that the owner of the winery, a man with a seriously discerning palate, would be hosting both lunches.

 

 

Cooking a seasonal menu was something that I definitely wanted to do, so roast squash was a natural choice. One of the best things about choosing a squash like Acorn or Delicata is that the skin is totally edible! I love that extra texture and color! Meals are so much more fun with lots of colors and textures. Combining the roast squash and its skin with crunchy pumpkins seeds and creamy yogurt seemed like it would be guaranteed to work really well.

There are a number of flavors that work well with cabernet sauvignon, including bitter greens, cumin, cinnamon, black pepper, and chilies, as well as umami-rich flavors like anchovies and capers. I carefully chose a mix of these flavors for the dishes that I made. I’ll be posting the recipes over the next several days for most of the dishes that I chose for these lunches! (Update! Here’s the roast rainbow carrots with mustard greens and charred citrus vinaigrette, the grilled winter greens with anchovies and parmesan (talk about umami!), the red wine risotto with seared duck breast, mushrooms, and roast blueberries, and the panna cotta with raspberry sauce and blueberry dust.)

 

Roast Squash with Spicy Greek Yogurt

 

Cinnamon Roast Squash With Spicy Greek Yogurt

Cinnamon Roast Squash With Spiced Pumpkin Seeds and Greek Yogurt

Cinnamon Roast Squash With Spiced Pumpkin Seeds and Greek Yogurt

Ingredients

    For the squash:
  • 1 acorn squash-cut in half, seeds scooped out, cut in 1/2” thick wedges
  • 1 Tbs olive oil
  • 1 tsp salt
  • 1/2 tsp black peper
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp chipotle powder (if you need to substitute regular chili powder, go for it!)
  • For the pumpkin seeds:
  • 1/2 cup pumpkin seeds
  • 1 tsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp toasted ground cumin
  • 1/2 tsp aleppo pepper (you can substitute cayenne if necessary)(use less if you dislike spice!)
  • For the Yogurt:
  • 1/2 cup Greek Yogurt (Straus is always my first choice!)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbs Sriracha
  • juice of 1 lime
  • For the Salad:
  • Lemon Juice
  • 1/2-1 Tbs olive oil (if you can find it, a good fruity one rather than a standard store brand)
  • salt and pepper

Instructions

    For the Squash:
  • Preheat oven to 425°
  • Toss all to coat
  • Spread in a single layer on a sheet tray lined with parchment paper.
  • Roast 15 minutes Flip over all of the pieces and roast for another 10-15 minutes. You want the squash to start to get a little color.
  • Allow to cool
  • For the Pumpkin Seeds:
  • Preheat oven to 350°
  • Toss all of the ingredients together and spread in a single layer on a sheet tray lined with parchment paper. Toast until golden, approximately 10-15 minutes, rotating the tray once.
  • For the Yogurt:
  • Mix all, season to taste
  • For the Salad:
  • Toss the arugula with the lemon juice, salt, pepper, and olive oil. Taste and season!
  • Either toss the squash with the arugula, or layer the squash and the arugula on a plate. Drizzle the yogurt over and sprinkle with the pepitas!
  • Enjoy!

 

 

I’m loving roast squash! If you’re in a squash frame of mind, you might like:

this roast delicata squash with caramelized onions and leeks,

or butternut squash soup with curried coconut milk,

simple brown butter squash with spinach and parmesan,

or maybe the chorizo and wild rice stuffed squash,

and, of course, if you’re feeling juuuuust a little nostalgic (but not quite enough to break away from healthier choices) there’s the gooey, creamy baked “mac & cheese” spaghetti squash!

Looking for a healthy salad recipe? Check it the list!

 

Roast Squash with Spicy Greek Yogurt

4 thoughts on “Cinnamon Roast Squash With Spiced Pumpkin Seeds and Greek Yogurt

  1. I love reading your recipes because I always learn something — case in point, I had no idea the skin of an acorn squash was edible! How I missed that all my life, I don’t know, but that will sure make roasting them easier from here on out! 🙂

    1. Thanks! I’m so happy when I can teach people stuff that they don’t already know! That’s one of the reasons I just love these squash. If you don’t have to plan to peel them, they become so simple and the flavor’s fantastic!

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