It is full on squash season. If you love squash as much as I do, that means you are likely buying them by the armload at your greenmarket or grocery store. I am a sucker for simply roasted squash tossed into a salad or blitzed into a soup. If the #bowllife is more your thing, then this veg-filled crunch fest is the perfect way to enjoy your nutrient-rich fall bounty.
I frequently use butternut squash in this bowl, but the dish is completely adaptable. Delicata or red kuri squash more your thing? Go with it. Butternut squash is full of health benefits due to its abundant amount of fiber, vitamins, and antioxidants. It’s orange hue signifies that it is a good source of beta-carotene, an anti-oxidant that may protect against cognitive decline as well as reduce the risk of heart disease. Butternut squash is also rich in potassium, which assists in lowering the risk of cardiovascular disease and high blood pressure.
To pair with the squash, I made a few other fall favorite vegetables plus a tangy garlicky yogurt sauce for punch and protein. This yogurt sauce is simple and delicious and partners well with most vegetables, roasted or grilled meat/fish, or even turned into a creamy salad dressing with the addition of olive oil. I use siggi’s plain skyr, which is thicker and creamier and has higher amounts of protein than greek-style yogurts on the market, in most of my yogurt-based sauces. siggi’s also contains no added sugar and is made with simple ingredients with lots of flavor.
The rest of this veggie bowl is composed of kale, simply sautéed with olive oil and chili flakes. If you prefer spinach, use it instead. For color and crunch, I thinly sliced purple cabbage and gently massaged it with lime juice and salt to break it down slightly. Couscous, a very quick cooking pasta-like grain, serves as the foundation but, if you are gluten-free, use brown rice or quinoa. I love having all these components prepped and on hand for ease and accessibility for simple packed lunches or tossed together dinners.
butternut squash bowl with garlic yogurt sauce
serves 2
4 cups cubed butternut squash
3 tablespoons olive oil or avocado oil, divided
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon Aleppo pepper (sub paprika if you don’t have Aleppo)
Salt and pepper
1 bunch kale, leaves removed from stems and chopped
1/8 teaspoon red pepper flakes
1 cup couscous, uncooked
2 cups thinly sliced purple cabbage
1 tablespoon fresh lime juice
1 avocado, thinly sliced
1/2 cup cilantro
2 tablespoons hemp seeds
Garlic Yogurt Sauce
1 cup 4% whole milk siggi’s skyr
1 tablespoon freshly squeezed lemon juice
1 teaspoon minced garlic
1/4 teaspoon salt
2 tablespoons cilantro, chopped
method
Heat oven to 375 F. Arrange parchment paper on a large sheet tray. In a large bowl, toss the cubed butternut squash with 2 tablespoons oil, cumin, cinnamon, aleppo pepper, and a pinch of salt and pepper. Spread the squash out on a sheet tray and roast for 25-30 minutes or until tender and caramelized.
While the squash cooks, make the kale. Warm 1 tablespoon of oil in a sauté pan. Add red pepper flakes and kale and cook until wilted, about 3 minutes.
To make the couscous, bring 1 cup of water to a boil in a small pot. Remove pot from heat, stir in couscous, cover pot, and let sit for 10 minutes. If all the water is absorbed, fluff with a fork and set aside. If there is still liquid, cover for a few more minutes.
To make the cabbage, place cabbage in bowl and gently massage with 1 tablespoon lime juice and a pinch of salt.
For the garlic yogurt sauce, combine all of the ingredients in a bowl. Taste and adjust, if needed.
To serve, place couscous in the bottom of the bowls, divide the squash, kale, cabbage, avocado, cilantro, and hemp seeds. Serve with yogurt sauce. If not eating immediately, store leftovers separately for 3 days.
This post was created in partnership with siggi’s.
