
This is simply roast butternut squash in a Greek yoghurt, Parmesan cheese and sage sauce.
I fell over the other day.
As in flat on the ground with grazes to palms and knees, holes in my jeans. I lay stunned for 5 mins.
Luckily, the street was completely empty at that hour and no one witnessed it. So I was not embarrassed as I dusted off my jeans and slowly limped away. One to uneven pavements, zero to Bintu (with a head in the clouds listening to ‘say something’ for the 5th time).
After two cups of tea and a session flipping thought the Total Greek Yoghurt Cookbook, I decided to treat myself to this butternut squash bake. It is simply baking my favourite orange vegetable in thick rich Greek yoghurt sauce flavoured with Parmesan cheese and sage. Served with some left over pork, those grazes just faded away.
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Butternut Squash and Yoghurt Bake
Ingredients
Instructions
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
- Then remove the butternut squash from the oven and mix in the yoghurt and torn sage leaves before sprinkling the grated parmesan on top. Bake for about 20 mins or until the butternut squash is tender.
I haven’t tried butternut squash with yogurt, but it sounds good 🙂
It certainly is A.
Poor you, thank goodness there wasn’t anyone to witness the fall. I wonder why we get embarrassed when we fall over? Your lovely bright coloured dish is a great idea. So tasty and healthy too. GG
I was all dressed up and certainly too embarrassed to find myself on the ground.
I love that this is so simple, easy dishes are my favorite:-) Well, favorite to cook at least!
simple and looks great!
Thanks ChiO
This sounds like a great side dish for some grilled or roasted meat. I often use Greek yoghurt in a similar way to this – it makes a great healthier topping!
Uh oh hope ur not hurt too bad after that fall , I do that too loose myself in the music n fall ! hehehe lovely recipe , simple quick and tasty!