This dish provides a flavorful twist on the famous patatas bravas that many of us know and love. Here, traditionally crispy potatoes in a spicy tomato sauce are swapped out for roasted butternut squash and a smoky pepper sauce. This dish offers fantastic umami flavor loaded with smoky and subtle bitter notes, compliments of roasted red peppers. The creamy sweet garlic yogurt drizzle is the perfect accompaniment to balance the bold piquancy. A perfect couple!
Keep this 5-minute yogurt sauce on hand to liven up a variety of vegetables and other dishes. Get creative!
- 1 tsp Tbsp + 1extra-virgin olive oil divided
- Freshly cracked pepper
- 1/4 tsp hot smoked paprika
- 1/2 tsp sweet smoked paprika
- 1/2 cup chopped roasted red pepper
- 1/4 cup low sodium vegetable stock
- Pinch of salt optional
- 2 Tbsp nonfat Greek yogurt or nondairy yogurt
- 1/4 tsp maple syrup
- 1 small garlic clove peeled and crushed
- Preheat oven to 400 F . Line baking tray with parchment paper.
- In large bowl, toss cubed butternut squash with 1 Tbsp olive oil and season generously with freshly cracked pepper. Place on lined baking tray. Roast in preheated oven for 20 minutes, or until fork tender.
- While waiting, in small saucepan on medium-high heat, add 1 tsp olive oil and both paprikas. Cook for 30 seconds. Add chopped roasted red peppers and vegetable stock, stirring to combine. Cook for 5 minutes, just enough to combine flavors.
- In small blender, add cooked roasted peppers, mix and blend until smooth, taste, and season with salt, if desired.
- In small bowl, mix together yogurt, maple syrup, and garlic.
- Once butternut squash is cooked, plate desired portion, and pour smoky red pepper sauce over top, then drizzle with yogurt sauce.
Per serving (if serving 4): 154 calories; 9 g protein; 1 g fat (0 g sat. fat); 29 g carbohydrates (14 g sugars, 3 g fiber); 179 mg sodium