Butternut Squash Bravas with Sweet Garlic Yogurt Drizzle
4 cups cubed butternut squash
  • 1tsp Tbsp + 1extra-virgin olive oildivided
  • Freshly cracked pepper
  • 1/4tsp hot smoked paprika
  • 1/2tsp sweet smoked paprika
  • 1/2cup chopped roasted red pepper
  • 1/4cup low sodium vegetable stock
  • Pinch of saltoptional
Yogurt drizzle
  • 2 Tbsp nonfat Greek yogurt or nondairy yogurt
  • 1/4tsp maple syrup
  • 1 small garlic clovepeeled and crushed
  1. Preheat oven to 400 F . Line baking tray with parchment paper.
  2. 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.
  3. 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.
  4. In small blender, add cooked roasted peppers, mix and blend until smooth, taste, and season with salt, if desired.
  5. In small bowl, mix together yogurt, maple syrup, and garlic.
  6. Once butternut squash is cooked, plate desired portion, and pour smoky red pepper sauce over top, then drizzle with yogurt sauce.
Recipe Notes

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