Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, kitchen adventurers!
Are you up for something unique and delicious? I thought so!
Today, I’m excited to share my recipe for butternut squash yogurt sauce.
It’s creamy, sweet, and has a hint of spice—perfect for drizzling over veggies, pasta, or even grilled chicken.
Trust me, it’s a game changer! Let’s dive into this tasty treat!
Possible Ingredient Alternatives
Butternut squash can be substituted with sweet potato or pumpkin for a similar texture and flavor profile. These alternatives offer comparable nutritional benefits and are widely available. Adjust cooking time slightly as needed, as sweet potatoes may cook faster than butternut squash.
Greek yogurt can be replaced with coconut yogurt for a dairy-free option. This substitution maintains the creamy texture while accommodating vegan or lactose-intolerant diets. Use a 1:1 ratio, but note that coconut yogurt may have a slightly different tanginess.
Coconut sugar can be swapped with brown sugar or maple syrup for different sweetness profiles. Use the same amount of brown sugar, or slightly less maple syrup as it’s more concentrated. These alternatives are common pantry staples and work well in savory-sweet applications.
Preparation Time | 10-15 minutes |
Cooking Time | 30-40 minutes |
Total Time | 40-55 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 30-35 g
- Fat: 50-55 g
- Carbohydrates: 70-80 g
Ingredients
- 1 large yellow onion, roughly chopped
- 3 1/2 tablespoons olive oil
- 1 pound cubed butternut squash
- 3 to 5 garlic cloves, smashed and salted, then thinly sliced
- 1/2 tablespoon fresh ginger, thinly sliced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon coriander ground
- 1/4 teaspoon powdered ginger
- 1 tablespoon tomato paste
- 2 tablespoons coconut sugar
- 1/2 teaspoon sea salt
- 1/2 cup broth (vegetable or chicken)
- 1/2 cup water
- 3/4 cup plain greek yogurt
- 1/4 cup sour cream
- A good pinch of salt
- 1 garlic clove, finely minced
- A pinch of dried mint
Step 1: Prepare the Yogurt Sauce
In a bowl, whisk together the yogurt, sour cream, salt, and minced garlic until smooth and well combined.
Cover the bowl and place it in the refrigerator to chill while you prep the remaining ingredients.
This allows the flavors to meld together, creating a deliciously creamy sauce.
Step 2: Purée the Onion
Using a small blender or food processor, purée the onion until smooth.
This will add a rich texture and flavor to the dish.
Set aside the puréed onion for the next steps.
Step 3: Combine the Dry Spices
In a small dish, mix together the dry spices: turmeric, cumin, chili powder, coriander, and ground ginger.
Combining these spices ahead of time simplifies the cooking process and ensures an even distribution of flavors.
Step 4: Sauté the Onion and Spices
In a large skillet or wok, heat olive oil over low-medium heat.
Add the puréed onion and sauté until golden, about 10 minutes.
Then, add the fresh ginger, garlic, and the previously combined dry spices.
Stir continuously for 1-2 minutes until the seasonings are well combined and fragrant.
Step 5: Create the Sauce Base
To the skillet, add the tomato paste, broth, water, coconut sugar, and sea salt.
Mix well to combine all the ingredients, then bring the mixture to a boil.
This forms the flavorful base for the butternut squash.
Step 6: Cook the Butternut Squash
Add the cubed butternut squash to the skillet.
Reduce the heat to a simmer and cover the skillet.
Cook for 10 minutes, stirring the squash once or twice to ensure even cooking.
Remove the lid and continue cooking for about 10 more minutes until the squash is tender but still holds its shape.
Stir occasionally, adding more water or stock if needed.
Aim for the seasoned liquid to be about 80% absorbed by the end of the cooking time.