Squash With Yogurt Sauce and Frizzled Onions

squash acorn squash red onion olive oil honey greek yogurt garlic dill olive brown rice healthyish

Sohla El-Waylly

4 servings

Source

Ingredients

2 medium red onions, thinly sliced

10 Tbsp. extra-virgin olive oil, divided

Kosher salt

1 acorn squash, halved, seeded, cut into 1" wedges

1 delicata squash, cut into 1" rings, seeded

1 Tbsp. honey

¾ tsp. Aleppo-style pepper

1½ cups plain whole-milk Greek yogurt

1 garlic clove, coarsely chopped

½ bunch dill, coarsely chopped, plus more for serving

½ cup Castelvetrano olives, pitted, smashed, plus 1 Tbsp. olive brine

3 cups cooked brown rice

Method

Place racks in lower and upper thirds of oven; preheat to 375°. Toss onions, 3 Tbsp. oil, and a large pinch of salt on a large rimmed baking sheet. Bake on lower rack, tossing every 5 minutes, until onions are browned and frizzled, 30–40 minutes.

Meanwhile, toss both squashes, honey, Aleppo-style pepper, and 2 Tbsp. oil on another large rimmed baking sheet. Season with salt. Arrange in an even layer and bake on upper rack until tender, 25–30 minutes.

When onions are ready, remove from oven and increase oven temperature to 450°. Continue to bake squash until browned, about 10 minutes longer.

Meanwhile, combine yogurt, garlic, ½ bunch dill, olive brine, half of the frizzled onions, and remaining 5 Tbsp. oil in a blender and purée until smooth. Add olives and pulse until finely chopped. Season to taste with salt.

Divide rice among bowls. Pour ½ cup sauce over each. Arrange roasted squash over rice. Top with remaining frizzled onions and garnish with dill.