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Butternut Squash Bravas with Sweet Garlic Yogurt Drizzle
This dish provides a flavourful 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 flavour 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!
Servings
2 to 4
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Ingredients
- 4 cups (1 L) cubed butternut squash
- 1 Tbsp + 1 tsp (15 mL + 5 mL) extra-virgin olive oil, divided
- Freshly cracked pepper
- 1/4 tsp (1 mL) hot smoked paprika
- 1/2 tsp (2 mL) sweet smoked paprika
- 1/2 cup (125 mL) chopped roasted red pepper
- 1/4 cup (60 mL) low-sodium vegetable stock
- Pinch of salt (optional)
Yogurt drizzle
- 2 Tbsp (30 mL) nonfat Greek yogurt or nondairy yogurt
- 1/4 tsp (1 mL) maple syrup
- 1 small garlic clove, peeled and crushed
Nutrition
Per serving:
- calories 154
- protein 9 g
-
fat
1 g
- sat. fat 0 g
-
carbohydrates
29 g
- sugars 14 g
- fibre 3 g
- sodium 179 mg
Directions
01
Preheat oven to 400 F (200 C). Line baking tray with parchment paper.
02
In large bowl, toss cubed butternut squash with 1 Tbsp (15 mL) 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.
03
While waiting, in small saucepan on medium-high heat, add 1 tsp (5 mL) 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 flavours.
04
In small blender, add cooked roasted peppers, mix and blend until smooth, taste, and season with salt, if desired.
05
In small bowl, mix together yogurt, maple syrup, and garlic.
06
Once butternut squash is cooked, plate desired portion, and pour smoky red pepper sauce overtop, then drizzle with yogurt sauce.
