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–+ servings

Caramelized Kabocha Squash with Warm Spices and Yogurt

Jess Haines-Stephan
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Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine North African
Servings 4
Calories 153 kcal

Ingredients
  

  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon ras el hanout
  • 1 small red onion, halved and thinly sliced
  • 2 cloves garlic, smashed
  • 4 cups kabocha squash, peeled and cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 2 tablespoons Greek yogurt
  • 2 tablespoons chopped cilantro

Instructions
 

  • Bloom the Spices: Place a skillet over medium-high heat and add the olive oil. When hot, add the mustard seeds and cook for about 1 minute, or until they begin to pop.
  • Sauté Aromatics: Add the ras el hanout, sliced onion, and smashed garlic. Sauté, stirring occasionally, for 2–3 minutes until fragrant and slightly softened.
  • Brown the Squash: Add the squash and sauté for 3–5 minutes, until it begins to brown lightly.
  • Simmer Until Tender: Add ⅓ cup water and the salt. Cover, reduce heat to low, and cook for 12–15 minutes, or until the squash is tender.
  • Finish and Serve: Stir in the Greek yogurt until fully incorporated. Turn off the heat, garnish with chopped cilantro, and serve warm.

Nutrition

Calories: 153kcalCarbohydrates: 14gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 0.4mgSodium: 300mgPotassium: 473mgFiber: 3gSugar: 4gVitamin A: 1609IUVitamin C: 17mgCalcium: 59mgIron: 1mg
Keyword Kabocha Squash
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