Mediterranean Acorn and Butternut Squash with Yogurt and Pesto Sauce
🌟Main ingredient:Acorn squash
✨secondary ingredients: butternut-squash and yogurt
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
1
acorn
squash,
halved
and
seeds
removed
1
small
butternut
squash,
peeled
and
cut
into
cubes
2
tablespoons
olive
oil
Salt
and
pepper,
to
taste
1
cup
Greek
yogurt
2
tablespoons
pesto
sauce
1
cup
cooked
rice
1
tablespoon
chopped
fresh
parsley
for
garnish
Cooking steps
Preheat the oven to 400°F (200°C).
Place the acorn squash halves and the butternut squash cubes on a baking sheet.
Drizzle with olive oil and season with salt and pepper.
Roast in the preheated oven for 20-25 minutes until the squash is tender.
Meanwhile, in a small bowl, mix together Greek yogurt and pesto sauce. Set aside.
Once the squash is cooked, remove from the oven and let it cool slightly.
Scoop out the flesh from the acorn squash halves and transfer to two serving plates.
Divide the roasted butternut squash cubes among the plates as well.
Serve with cooked rice on the side.
Top the squash with the yogurt and pesto sauce mixture.
Garnish with chopped fresh parsley.
Enjoy your Mediterranean Acorn and Butternut Squash with Yogurt and Pesto Sauce!
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