Roasted Squash with Yogurt Sauce - Rachael Ray Every Day

    Roasted Squash with Yogurt Sauce

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

    Ingredients

    • 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

    Preparation

    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.