Squash With Yogurt Sauce and Frizzled Onions

Name: Squash With Yogurt Sauce and Frizzled Onions
Yield: 4 servings
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

By Sohla El-Waylly

October 23, 2019

Image may contain Food Dish Meal Plant Cutlery and Fork

Photo by Emma Fishman, Food Styling by Kat Boystova

Cookbook author Meera Sodha’s Goan Butternut Squash Cafreal recipe, from Fresh India, inspired this vegetarian main. Our favorite part? Crispy-sweet red onions that roast alongside the squash for a finishing dose of flavor and texture.

Recipe notes

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