Butternut Squash and Yoghurt Bake
A delicious butternut squash bake with a yoghurt and sage sauce.
Servings 4
Ingredients
- 1 butternut squash (approx 800g, 1.7lb), peeled, deseeded and chopped into 3cm cubes
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 300 g (10.5oz) Total Greek yoghurt
- Small bunch of fresh sage leaves , torn
- 100 g (3.5oz) Parmesan, grated
Instructions
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
- Place the butternut squash cubes in the baking dish, season with salt and pepper and the olive oil and mix well. Bake for 25 mins.
- 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.
Notes
Slightly adapted from the Total Greek yoghurt cookbook.