Acorn squash is roasted soft in the oven in this simple casserole which works well as a main dish or a side, in place of mashed potatoes. Greek yogurt adds a luxurious texture while parmesan cheese finishes the dish on a tangy note. This recipe comes to us from Elaine Piraino-Holevoet of On the Road to Greenness.
- olive oil, for roasting the squash
- 2 acorn squash, halved and seeded
- 1/2 cup Greek yogurt
- 1 small onion, finely chopped
- 1 tablespoon unsalted butter, melted
- black pepper, to taste
- 1/4 cup freshly grated parmesan cheese
Preheat an oven to 350 degrees. Prepare a 1.5 quart casserole dish with a light layer of cooking oil.
Brush the squash halves with olive oil to coat the inside flesh. Turn each squash cut side down onto a baking sheet. Transfer to the oven and roast for 30-45 minutes, or until the squash’s flesh is tender when pierced with a fork.
Scoop out the squash’s flesh and transfer to a large mixing bowl. Add the yogurt, onion, melted butter. Mix well, taking care to ensure the ingredients are evenly distributed. Season with pepper to taste.
Transfer the squash mixture to the prepared casserole dish. Top the squash with the parmesan cheese. Bake for 25-30 minutes, or until bubbly, and enjoy!