- Cook Time
- Prep Time
- 2 butternut squash with long, thin necks (2 lbs. each), trimmed
- 1/4 cup olive oil
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- Pinch cayenne
- 1/4 cup (packed) light brown sugar
- 1 cup plain yogurt
- 1 clove garlic, grated
Preheat the oven to 425 degrees . Cut the necks from the squash. Peel and cut in half lengthwise. Cut lengthwise into 1/2- to 3/4-inch-wide wedges. In a small bowl, mix the oil and spices. On a foil-lined baking sheet, toss the squash with the spiced oil and season generously with salt and pepper; sprinkle with the sugar.
Roast until tender and browned on the bottom, 15 to 20 minutes. Transfer to a platter. In a small bowl, whisk the yogurt and garlic; season. Serve with the squash spears.