Roasted squash with yogurt, walnuts, and spiced green sauce from Six Seasons: A New Way with Vegetables (page 382) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • prkrgrant on February 19, 2025

    very very nice. subbed white wine vinegar with some honey for the sweet white wine vinegar as I didn't have any on hand. Would be great for a dinner party, quick and easy, delicious

  • Lepa on January 22, 2024

    I loved this but the rest of my family thought it was just okay. We aren't huge squash lovers. We ate it as a main with a green salad so maybe I will serve it as a side with something else next time.

  • amandabeck on January 13, 2024

    Tasty but too fussy for a weeknight unless you swap the homemade green sauce for store-bought zhoug.

  • Babycarrot on September 24, 2023

    We are venturing into squash season here in the Northeast and got a few delicata in my CSA. I made my green sauce a bit spicier and it was great with the cooling yogurt. I used whole milk plain regular yogurt which was more drizzle-able than I imagine greek yogurt might be.

  • jenburkholder on December 26, 2021

    This was excellent. The combination of flavors was really nice, even with our not-very-good squash. Plus, now we have extra sauce! (Which we added a bit of mint to and would recommend doing.)

  • bernalgirl on November 12, 2021

    This is amazing. I am pretty neutral on winter squash and often give away whatever comes in my CSA. I’m happy to make this from now on, the yogurt and zhug-inspired sauce beautifully balance the sweetness of the squash. I’d also try this with chimichurri.

  • nicolepellegrini on February 08, 2021

    Delicious. Could easily make and serve this as a very satisfying vegetarian main course. As others said, did not need nearly as much green sauce as suggested for this amount of squash, but I'll be making good use of it elsewhere (as always I pan-roasted the garlic instead of using it raw to save my sensitive stomach.)

  • allisonsemele on February 01, 2021

    Loved this--all of the flavors from the various components really come together in an interesting way. Don't skip the walnuts! Didn't bother to drain the yogurt and liked it that way. I agree with another commenter that you could definitely get away with half the recommended green sauce. I had a lot left over.

  • etcjm on October 06, 2020

    I almost daren't review this because I made so many subs! Added an onion and a couple of cloves of garlic and then chickpeas and green beans half way through to the pumpkin. Didn't have enough herbs so added some spinach and basil to the green sauce. The full quantity would make way too much I think. All this worked, biggest balls up was that I used mascarpone instead of yoghurt. Kind of worked because you need a creamy element but I'm afraid with the lemon and garlic it was like a garic cheesecake mix. Hey ho. I will do again though, so much flavour. Oh and looking for the recipe name to review have realized I forgot the walnuts..... Not one of my most organised meals.

  • clkandel on July 24, 2020

    This is delicious. I just used Greek yogurt instead of draining plain yogurt. Also, used our "magic" sauce, which we always have on hand and is very similar to the green sauce recipe.

  • Jane on February 19, 2020

    It’s the green sauce that makes this special. It’s really good and I can imagine using it in lots of ways. Odd that you meant to drain the yogurt until thick and then drizzle it. You can’t drizzle something thick.

  • jzanger on February 18, 2020

    Absolutely delicious, and beautiful! What a wonderful combination of flavors and textures. The effort put into this is rewarded with the final product 100 percent.

  • robinswood on August 22, 2019

    Amazing recipe. Could make half the green sauce if nowhere else to use it within the week. Even the kids loved it.

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