Kabocha Squash with Garlic Yogurt Sauce

There are so many “rules” for eating.

As a dietitian, I often find myself dictating many of them. Get 7-8 servings of fruits and vegetables per day. Eat one leafy green per day. Eat one orange vegetable per day. Eat local food. Eat food that’s in season. Eat the rainbow. Make half your plate vegetables.

Roasted kabocha squash with garlic yogurt sauce is a healthy vegetable side dish that's easy to make and tastes delicious!

It can get overwhelming! I’m not saying these tips aren’t important – because I do! I personally believe in all of them. But I try not to push them too much because I don’t think that’s what eating should be about. When you have too many “rules” dictating how to eat, it can turn eating into a math assignment rather than just a meal.

Roasted kabocha squash with garlic yogurt sauce is a healthy vegetable side dish that's easy to make and tastes delicious!

Sometimes you just need to take a step back for some perspective. You may not eat half your plate as vegetables at every meal or eat a leafy green every single day – I know I don’t – but that’s okay because it’s the overall quality of your diet that matters.

Take this roasted squash with garlic yogurt sauce recipe for example. The squash is out of season and imported from Mexico, so it fails on the local seasonal eating front. I also ate it for both lunch and dinner with nary another vegetable in sight. Strike number two. But it’s a vegetable at least and it tasted fantastic, so I think I’m doing alright.

Roasted kabocha squash with garlic yogurt sauce is a healthy vegetable side dish that's easy to make and tastes delicious!

Kabocha squash I find can either be really moist or really dry. It’s always a gamble when I buy them, but luckily this one was drier, which I prefer. It also works better for this recipe because the creamy sauce offsets the dry texture of the squash. Also, hello garlic. I hope you’re a garlic lover if you make this! You don’t really notice it while you’re eating because the squash’s sweetness mutes the strong taste of the garlic – but you’ll notice it afterwards, believe me.

So enjoy this recipe, brush your teeth afterwards, and don’t worry so much about what you eat. You’re doing fine, I promise.

Roasted kabocha squash with garlic yogurt sauce is a healthy vegetable side dish that's easy to make and tastes delicious!

Kabocha Squash with Garlic Yogurt Sauce
 
Prep time
Cook time
Total time
 
Roasted kabocha squash with garlic yogurt sauce is a healthy vegetable side dish that's easy to make and tastes delicious!
Author:
Yield: 4 servings
Ingredients
  • 1 kabocha squash (or butternut, buttercup, or delicata squash)
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ½ cup garlic yogurt sauce (link to recipe below)
  • ⅓ cup chopped cilantro
Instructions
  1. Preheat your oven to 400°F.
  2. Cut your squash into wedges about ½ to ¾ inch thick. Brush with olive oil on both sides and sprinkle with salt, then bake on a sheet pan for about 20 minutes. Flip over and bake for another 15-20 minutes on the other side. Remove from oven and let cool slightly.
  3. Arrange squash wedges on serving platter and drizzle with garlic yogurt sauce. Top with chopped fresh cilantro.

Get the recipe for the garlic yogurt sauce here.

Roasted kabocha squash with garlic yogurt sauce is a healthy vegetable side dish that's easy to make and tastes delicious!

Do you ever get caught up in all the rules of healthy eating?

18 Comments

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18 Responses to Kabocha Squash with Garlic Yogurt Sauce

  1. “…it can turn eating into a math assignment rather than just a meal”—> this pretty much sums it all up! I used to be big on the rules but eventually realised that trying to adhere to all these self-imposed rules only made me less healthy in the process, especially in terms of my mindset towards food. While I still try to adhere to a certain way of eating for the sake of my health, I am definitely bending the rules fairly often! This dish looks like perfection- love the simplicity of it! Although I’m not eating yogurt now, I used to love it with grilled sweet potato & squash!

  2. I’m not a big rule follower when it does come to eating. I just do what I think is right for me! And hey, even though I do try to eat a variety, I would so eat this squash two meals in a row, as well lol.

  3. Just pretend your in Australia- we eat squash/kabocha/and all that jazz all the time of the year! This looks great Chels. Moo-dy.

  4. You and I eat so very similar. Lots of fruits, veggies, grains, and less processed stuff. When you focus on whole foods, the rest sort of just falls into place.

    This looks delicious. Plus garlic sauce. Yes, just yes.

  5. Girl! These pics are GORGEOUS! And I love what you said about treating eating like a math assignment. I feel like people spend too much time stressing about trying to eat the perfect things every.single.day when what matters more is the overall picture. Some days might be lighter on veggies and healthy foods, but it usually balances out a few days later Our bodies are living, breathing, changing things and we can’t treat them like static machines.

    • Chelsea

      Thanks girl! Totally agree with everything you said here. The beauty of our bodies is that they can store nutrients so that we don’t need to get every nutrient every single day. I love that about them!

  6. Soooo I’ve never had kabocha squash – eeek! But this looks absolutely drool worthy. And I’m garlic obsessed, so I think my first adventure with kabocha squash may be occurring very soon!

  7. I totally agree Chelsea. Just eat mostly good food and try and aim for balance overall rather than the proportions of foods you need each meal/day.

    This looks so delicious by the way. In my opinion, there can never be too much garlic!

  8. Girl, these photos are fantastic! I don’t follow any healthy eating rules per se but I do like to have variety in my weekly meals!

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