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Greek Yogurt with Summer Squash

June 8th, 2011

This cool summer dish is a healthy addition to any meal, or substantial enough to be served on its own. The beautiful colors, sweet and creamy texture orchestrate wonderfully on a warm summer day.

Ingredients:
1 butternut squash (halved) (pumpkin, acorn squash or even yams will work as well)
1 tablespoon plain Greek yogurt
1 teaspoon white truffle oil (Truffle oil is pricey and the recipe will work without it, however it really adds complexity and richness to the dish)
1/4 cup pistachios
3 tablespoons minced chives
Parmesan shaving for garnish (Pecorino or Romano)

Directions:
Pre-heat the oven at 375. Then remove all of the seeds and pulp from the 1/2 squash, and cover in olive or grape seed oil.  Roast at 375 for 20-25 minutes.  The squash should be firm but yet fork tender.    Let the squash cool at room temp.  Once it has cooled, cut the squash into 1/4 inch size pieces and toss with chives, pistachios, white truffle oil and plain greek yogurt.  Garnish with the shaving of Parmesan.  Super quick and simple yet full of nutrients and FLAVOR!  This recipe really allows the sweet buttery taste of the squash to shine through. Also you can chill the squash before you serve for an even firmer and cooler dish! Enjoy

About Katheryne:

Sustainability is very important to me because I believe that we should take care of the planet that gives us so much. Love the earth and it will love you back. Know where your food comes from; be informed about what you are consuming. By choosing to eat organically grown produce the impact that you are making on the environment and your own health is a positive one.  Living sustainably to me, is not about  what you are giving up, it’s about all that you get! You can check out my website here http://katherynecooks.com/ and please be sure to “like” my Facebook page!

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