This is a beautiful dish. Caramelized sweet squash, zesty yogurt, crunchy walnuts, and a little bit of sourness from the sumac—everything balanced just right.

Ingredients

1 1/2 cups plain greek yogurt

2 garlic cloves

1/2 teaspoon lemon zest | finely grated

salt and pepper | to taste

2 teaspoons sumac

2 pounds winter squash | butternut, kabocha, or any hard fleshed winter squash

2 tablespoons white wine vinegar

1/2 cups walnuts | slightly toasted

Instructions

Step 1

Mix together the yogurt, garlic, lemon zest, and a pinch of salt. Set aside.

Step 2

To prep the squash: Trim off the top and bottom of your winter squash. Carefully with a pairing knife, peel the squash. Cut the squash in half, scoop out the seeds with a sturdy spoon, and cut the squash into 1/2 inch slices.

Step 3

In a large bowl, toss the squash with a good glug of olive oil, a large pinch of salt and pepper, and the sumac. Lay out the slices on a baking sheet, and roast until tender 20 - 40 minutes. Pull out of the oven and let the squash cool slightly on the pan.

Step 4

Arrange the squash on your serving dish. Top with the walnuts, and drizzle with the yogurt sauce, a little olive oil, and vinegar. Taste. Add more salt or vinegar if needed. Serve. Enjoy.