This roasted squash with yogurt, walnuts, and spiced green sauce makes a striking side dish — add chickpeas to turn it into a satisfying main.
Side dishes don’t come naturally to me. During busy weeks I usually focus on one-course vegetarian meals, so building a selection of sides for holidays or gatherings can feel overwhelming. With Christmas and Christmas Eve approaching, I began testing recipes to find a few reliable companions for the main course. Some worked, some didn’t — and then there was this roasted squash with yogurt, walnuts, and a spiced green sauce.
It was an unmistakable winner.
A mix of sweet roasted winter squash — I’ve used kabocha and carnival squash, but any firm winter squash will work — is paired with a thick lemony yogurt, a bright spiced herb sauce, and crunchy toasted walnuts. A drizzle of olive oil brings everything together. The combination balances sweet, tangy, herbaceous, and toasty notes, while the contrasting textures — creamy yogurt, tender squash, crunchy walnuts — make each bite interesting.
Although the recipe has several components, most can be prepared ahead of time so assembly is quick on the day you serve it. That makes it approachable for holiday entertaining or a relaxed weeknight when you want something special without too much last-minute fuss.
What I love about this dish is its flexibility: it’s an elegant side but easily becomes a main when you add roasted chickpeas or serve it over warm flatbread. Tossing in harissa-roasted chickpeas gives it more protein and makes the dish more filling, while serving it with pita turns it into a casual shared plate.
- For the spiced green sauce
- 1/2 tsp coriander seeds
- 1 tsp cumin seeds
- seeds from 4 cardamom pods
- 4 oz can chopped green chiles, drained
- 3 garlic cloves
- 1 bunch cilantro leaves
- 1 bunch parsley leaves
- 1 tbsp fresh lemon juice (plus more to taste)
- salt and black pepper
- 1/2 cup extra virgin olive oil
- For the squash and yogurt
- 1 1/2 cups whole milk yogurt
- 1 garlic clove, grated
- 1 tbsp lemon juice
- salt and black pepper
- 1 kabocha squash
- 1 acorn or carnival squash
- olive oil
- 2 tbsp maple syrup
- 1/4 cup toasted walnuts, chopped
- Toast the coriander, cumin, and cardamom seeds in a dry skillet over medium heat until fragrant, shaking the pan often. Transfer to a plate to cool, then grind to a fine powder and set aside.
- Place the drained chiles and garlic in a food processor and pulse until finely chopped. Add the cilantro, parsley, spice powder, lemon juice, 1 tsp salt, and a few grinds of black pepper. Pulse to a coarse puree. With the processor running, drizzle in the olive oil until combined. Taste and adjust salt, pepper, or lemon juice as needed. Cover and refrigerate until ready to use.
- Heat the oven to 400°F (200°C).
- Line a fine-mesh sieve with cheesecloth and set it over a bowl. Put the yogurt in the cheesecloth and let it drain while you prepare the squash, at least 1 hour, to thicken the yogurt.
- When drained, transfer the yogurt to a bowl and stir in the grated garlic, 1 tbsp lemon juice, and 1/4 tsp salt. Set aside.
- Peel the squash, cut in half, remove the seeds, and slice into 1/2-inch pieces. Toss the slices with a few tablespoons of olive oil and the maple syrup, then spread in a single layer on parchment-lined baking sheets. Season with salt and pepper.
- Roast the squash for about 30 minutes, rotating the pans halfway through, until tender and lightly caramelized. Let the squash cool slightly.
- Arrange the roasted squash on a platter. Dot with spoonfuls of the drained yogurt and the spiced green sauce, sprinkle with chopped toasted walnuts, and finish with a drizzle of olive oil. Serve at room temperature.
Variations and tips: any winter squash can be substituted based on availability; toast and chop the walnuts ahead of time; both sauces keep refrigerated for several days, making this a great make-ahead dish for gatherings.