Home
Log In
Recipes
Challenges
- Active Challenges
- Challenge History
Topics
- All Topics
- Headlines
- Cooking
- Ingredients
- Nutrition
- Recipes
Members
- Alphabetical Listing
- Top Users
Featured Flavors
Post a Topic

Beet Yogurt with Winter Squash

By: JoeC
Date: Dec 12, 2008 12:05 PM

Cuisine: American

Response to:

Holiday Recipes & Cooking Tips

0
Kudos

0
Wins

The sweet, earthy flavors of beetroot pair well with tart yogurt in a boat of roasted winter squash. Any small squash like acorn or Danish varieties work well because of their creamy texture and mild, complimentary sweetness when roasted. The combined dish is full of fiber, antioxidants and probiotics.

Prep and Cook

Ingredients

Servings: 4
Prep Time: 20 minutes
Cook Time: 50 minutes
Cook Method: Roast

2 Danish squash (or any other small winter squash)
2 1/2 tablespoons olive oil
3/4 teaspoon salt
1 teaspoon pepper
1 pound red beets
1/2 cup plain fat free yogurt

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Wash the skins of the squash. Cut the squash in half lengthwise and remove the seeds from the center. Spread the olive oil on a sheet pan and rub the cut side of the squash on the oil to lubricate them. Sprinkle salt and fresh cracked pepper over the cut surface of the squash and place them cut-side down on the sheet pan.
Wash the skins of the beets and chop off the top leaves. Lay the beets on a foil covered sheet pan and drizzle with olive oil.
Roast the squash and beets for approximately 45 minutes to one hour, or until the flesh is soft and fork tender. The beets are done when the flesh shrinks away from the skin and the skin peels easily.
Peel the beets and chop into small quarter-inch pieces. Mix with the yogurt and spoon into the center of the squash. Save any leftover filling for other uses.