Tag Archives: squash

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!
Yield: 4 servings
  • 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
  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?


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So cheesy

My double whammy of exams this weekend called for quick, easy, reheatable dinners, so earlier in the week I decided to pull out my aunt’s spaghetti squash casserole recipe. She makes it every Thanksgiving and it is my favourite part (other than the pumpkin pie, of course)!

Spaghetti Squash Casserole

1 spaghetti squash
2 tbsp olive oil
1 onion, chopped
2 large carrots, diced
1 red pepper, chopped
1 can diced tomatoes
1 clove garlic, minced
Salt and pepper
Dried basil and oregano
1/2 cup grated mozzarella
2 tbsp grated parmesan

1. Cook the squash by cutting it in half and roasting it in the oven for 45 to 60 minutes at 350°F. Remove it and scrape it with a fork to make “spaghetti” strands.

2. Sauté one chopped onion and 2 large diced carrots in 2 tablespoons of olive oil over medium heat for 5 minutes. Add one chopped red pepper and salt and pepper. Sauté for another 10 minutes until the veggies are tender.

3. Add one can of diced tomatoes, a clove of minced garlic, and dried basil and oregano. Let simmer for 15 minutes.

4. Mix the squash with the vegetables and put half into the bottom of a large, lightly greased baking dish. Top with some grated mozzarella cheese, and then add the remaining squash mixture. Put on some more grated mozzarella and some parmesan.

5. Bake at 350 for 15 minutes until cheese is bubbly and slightly browned.

I had this with some leftover cornbread from my freezer.

One of my favourite parts of that dish is the copious amounts of mozzarella cheese. I doubt I could ever become a vegan because I just love cheese too much!

It can totally complete a meal that would otherwise be lacking without it. This chicken, pear and fig salad was taken to a whole new level by adding some chunks of aged brie cheese. And I say “aged” because it’s been in my fridge for probably longer than it should have been, and it is super strong now!

This week I was inspired by Danielle’s post on Fueling for Running to have some pasta. It’s something I rarely cook for myself because I don’t honestly like it that much unless it’s freshly made from an authentic Italian restaurant. It had been so long since I’ve eaten it that my tomato sauce had gone moldy, so I made myself a cold pasta salad instead, with chopped veggies, wilted spinach, and some cubed mozzarella. The cheese was overpowered by the red wine vinaigrette dressing though – it would have been much better with a stronger cheese, like feta!

Once I started thinking about feta, I started craving a Greek salad with feta. I love the combination of the tanginess from the dressing with the salty cheese and olives! A side of pita bread and hummus completed my Mediterranean-themed meal.

Are you a cheese lover? What is your favourite type of cheese?


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Squish Squash

Am I ever glad it’s the weekend. It’s just been one of those weeks. The kind of week where there’s too much school work and too many rainy days.

And too many kitchen accidents! Within the span of just 24 hours I managed to break two dishes, stab myself with a knife, set an oven mitt on fire, and burn myself twice! Someone needs to keep me away from the kitchen…

But at least my injuries weren’t for nothing, since I at least got some good meals out of all my mishaps. Meals involving one of my favourite fall veggies: pepper squash! Does anyone know if there is a difference between acorn squash and pepper squash? I’ve only ever seen pepper squash sold in stores here, but I swear it looks exactly like an acorn squash.

Anyways, I roasted up half of the acorn/pepper/whatever you want to call it squash along with some carrots, broccoli and yellow peppers and had them as a warm salad over romaine with tofu and chopped figs. The fact that I used an entire half squash took this salad from a light meal to a very filling dinner!

A few days later when I was feeling in the mood for squash again, I roasted up a quarter of it (with olive oil and maple syrup) with some Brussels sprouts (with olive oil and salt) and mixed farmer’s market potatoes (with olive oil, thyme and rosemary). I also made Caitlin’s perfect baked tofu recipe. It was pretty spicy, but it was a nice change from my usual way of preparing tofu.

I used my last quarter in a stir fry with tofu, various veggies, brown rice, and my Sunbutter + soy sauce + lime juice sauce. I loved the taste of the squash with the Sunbutter – they would taste amazing on a sandwich together!

What are your favourite flavours/seasonings/sauces to pair with squash?

Are you a klutz in the kitchen?


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