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Bon Appétit

Squash With Yogurt Sauce and Frizzled Onions

4.3

(10)

Image may contain Food Dish Meal Plant Cutlery and Fork
Photo by Emma Fishman, Food Styling by Kat Boystova

Cookbook author Meera Sodha’s Goan Butternut Squash Cafreal recipe, from Fresh India, inspired this vegetarian main. Our favorite part? Crispy-sweet red onions that roast alongside the squash for a finishing dose of flavor and texture.

Recipe information

  • Yield

    4 servings

Ingredients

2

medium red onions, thinly sliced

10

Tbsp. extra-virgin olive oil, divided

Kosher salt

1

acorn squash, halved, seeded, cut into 1" wedges

1

delicata squash, cut into 1" rings, seeded

1

Tbsp. honey

¾

tsp. Aleppo-style pepper

1½

cups plain whole-milk Greek yogurt

1

garlic clove, coarsely chopped

½

bunch dill, coarsely chopped, plus more for serving

½

cup Castelvetrano olives, pitted, smashed, plus 1 Tbsp. olive brine

3

cups cooked brown rice

Preparation

  1. Step 1

    Place racks in lower and upper thirds of oven; preheat to 375°. Toss onions, 3 Tbsp. oil, and a large pinch of salt on a large rimmed baking sheet. Bake on lower rack, tossing every 5 minutes, until onions are browned and frizzled, 30–40 minutes.

    Step 2

    Meanwhile, toss both squashes, honey, Aleppo-style pepper, and 2 Tbsp. oil on another large rimmed baking sheet. Season with salt. Arrange in an even layer and bake on upper rack until tender, 25–30 minutes.

    Step 3

    When onions are ready, remove from oven and increase oven temperature to 450°. Continue to bake squash until browned, about 10 minutes longer.

    Step 4

    Meanwhile, combine yogurt, garlic, ½ bunch dill, olive brine, half of the frizzled onions, and remaining 5 Tbsp. oil in a blender and purée until smooth. Add olives and pulse until finely chopped. Season to taste with salt.

    Step 5

    Divide rice among bowls. Pour ½ cup sauce over each. Arrange roasted squash over rice. Top with remaining frizzled onions and garnish with dill.

Explore Bon AppétitAcorn SquashSquashVegetableDelicata SquashOnionDillRiceRice & GrainsFallMainGluten-FreeNut-FreeVegetarianHealthyishRoastDinner
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Reviews (10)

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  • Delicious! Made as is with plenty of salt at each stage.

    • Anonymous

    • Seattle, WA

    • 11/15/2021

  • I was very disappointed with this recipe. Squash was bland and the sauce was gross.

    • Anonymous

    • New York

    • 6/28/2020

  • This is AMAZING. Bright, fresh, simple, and exciting! I wish I made about 4 times more onions, however. I will definitely be making this again!!

    • Anonymous

    • Austin, TX

    • 11/19/2019

  • First of all, I've been loving BA recipes lately and have made so many from the Healthyish list! This was not bad, I enjoyed eating for dinner and lunch the next day, but probably won't be making this again. I felt like the sauce was missing a hit of acid, I had a half of a lime sitting in my fridge and that definitely brightened the sauce up, but it needed a lot more. I really loved the onions (I adore this method of preparing red onions and would eat it with anything) but I wasn't 100 percent sold on this combination of flavors. Ended up serving with farro instead of brown rice because that's what I had lying around. But hey, this was pretty cheap and healthy too. Overall, reasonably tasty recipe, but felt like my bowl was missing something when it was finally put together.

    • Anonymous

    • Brooklyn, NY

    • 11/11/2019

  • Delicious, worth slicing my thumb on the mandoline for.

    • Anonymous

    • Delaware, United States

    • 11/2/2019

  • Had this for lunches and ate cold-was really yummy. Also added some sautéed kale. This sauce is crack and I’ve been eating the leftovers with everything

    • Sarah_kate

    • Astoria, NY

    • 10/31/2019

  • Isn’t “frizzled” Alison Roman’s coined slang?

    • Anonymous

    • Cincinnati

    • 10/28/2019