BUTTERNUT SQUASH WITH TOMATO SAUCE AND YOGOURT
Now with the cold weather fast approaching I feel the need for something warm and substantial during my vegetable lunch consumption.
The other day, when I went to a Middle Eastern restaurant, I ordered an appetizer dish with squash.
Here is my version of it:
I peeled half of the squash and cut it into slices of ¼ inch thick rounds and each round I divided in four.
I placed them on a cookie sheet in the oven at 425 degrees for 15 minutes (no oil required). They cooked pretty quickly, so check at the 12 minute mark, in case your oven is very hot.
While the squash slices were in the oven, I warmed up some basil & tomato pasta sauce and added to it some chopped garlic and a little bit of yogourt. Once ready, I poured a little of the sauce onto the plate, placed some of the squash on top of the sauce and poured a little bit more of the sauce on top of the squash. I finished the plate with a dollop of natural yogourt. I accompanied this dish with some blanched asparagus. I did pour some olive oil and balsamic vinegar on top of the asparagus and I sprinkled shaved Parmesan cheese all over the dish.
It was delicious, and I hope you find it so, as well.