Roasted Squash with Yogurt Sauce

roasted squash with yogurt sauce
  • Cook Time
  • Prep Time
  • 8Servings


  • 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.