Roasted Squash and Potatoes with Lemon-Herb Yogurt Sauce
Active Time10 minutes
Total Time45 minutes
Servings6
Featuring: Reynolds Wrap Everyday Strength Nonstick Aluminum Foil, Chobani Whole Milk Plain Greek Yogurt & Gourmet Garden Italian Herbs Paste
Ingredients
- Reynolds Wrap Everyday Strength Nonstick Aluminum Foil
- 2 large sweet potatoes (about 1 lb)
- 13 oz cubed fresh butternut squash
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ cup Chobani Whole Milk Plain Greek Yogurt
- ¼ cup lemon vinaigrette
- 3 tablespoons Gourmet Garden Italian Herbs Paste
- ½ cup smoked almonds
- 1 tablespoon lightly dried parsley (optional)
Steps
- Preheat oven to 425°F. Line baking sheet with foil. Peel sweet potatoes (if desired) and cut into ½-inch cubes. Place butternut squash and sweet potatoes on baking sheet, drizzle with oil, sprinkle with salt and smoked paprika, and stir. Roast 20–25 minutes, stirring halfway through cook time, until browned and fork-tender.
- Meanwhile, combine yogurt, vinaigrette, and Italian herbs paste; chop almonds coarsely.
- Spread lemon-herb yogurt sauce on platter; top with vegetables, almonds, and parsley, if using. Serve.
Ingredients
- Reynolds Wrap Everyday Strength Nonstick Aluminum Foil
- 2 large sweet potatoes (about 1 lb)
- 13 oz cubed fresh butternut squash
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ cup Chobani Whole Milk Plain Greek Yogurt
- ¼ cup lemon vinaigrette
- 3 tablespoons Gourmet Garden Italian Herbs Paste
- ½ cup smoked almonds
- 1 tablespoon lightly dried parsley (optional)
Steps
- Preheat oven to 425°F. Line baking sheet with foil. Peel sweet potatoes (if desired) and cut into ½-inch cubes. Place butternut squash and sweet potatoes on baking sheet, drizzle with oil, sprinkle with salt and smoked paprika, and stir. Roast 20–25 minutes, stirring halfway through cook time, until browned and fork-tender.
- Meanwhile, combine yogurt, vinaigrette, and Italian herbs paste; chop almonds coarsely.
- Spread lemon-herb yogurt sauce on platter; top with vegetables, almonds, and parsley, if using. Serve.
Nutritional information
Amount per ⅙ recipe serving: Calories 270, Total Fat 19g, Sat Fat 2.5g, Trans Fat 0g, Chol 5mg, Sodium 680mg, Total Carb 21g, Fiber 4g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 5g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 8%
