Roasted Butternut Squash with Greek Yogurt, Salsa Macha & Honey
This dish is all about contrast — soft, caramelized butternut squash meets cool, tangy Greek yogurt and the smoky heat of salsa macha. A drizzle of honey ties everything together with a touch of sweetness, while pomegranate-glazed pecans bring crunch and a flash of ruby color. It’s a vibrant side that’s as beautiful as it is balanced — the kind of thing that makes people pause mid-bite and say, “Wait, what’s in this?”
This dish is all about contrast — soft, caramelized butternut squash meets cool, tangy Greek yogurt and the smoky heat of salsa macha. A drizzle of honey ties everything together with a touch of sweetness, while pomegranate-glazed pecans bring crunch and a flash of ruby color. It’s a vibrant side that’s as beautiful as it is balanced — the kind of thing that makes people pause mid-bite and say, “Wait, what’s in this?”
New American • Salads & Sides • Gluten-Free · Egg-Free · Soy-Free · Allium-Free · Sesame-Free · Vegetarian
Colors:
Tastes:
🍋🧂🍬🍵🌶️
Techniques:
🌿🥒🔥
Rating:
Yield: 1 quart
Serves: 4 (~⅔ cup portions)
Time: Active 20m · Inactive 25m · Total 45m
Ingredients
2 lbs Butternut Squash (peeled and cut into 1-inch cubes)
2 Tbsp Olive Oil
Salt (Kosher Salt), to taste
Black Peppercorn, cracked, to taste
1½ Tbsp Salsa Macha (See note below for where to find my salsa macha!)
1 Tbsp Honey
Sea Salt, to taste
¼ cup Pomegranates, seeded
2 Tbsp Dill, chopped
Sourcing Tips
Salsa Macha: You can find my Ensenada Salsa Macha at Boggy Creek Farmstand, our food truck on E. 12th, or order it online. I spent years perfecting its balance of smoky and nutty heat, and I hope you enjoy it!
Yogurt: Thick, tangy whole-milk yogurt are best, like the ones from Mother Culture and Lira Rossa at Mueller Farmers Market. Avoid low-fat versions, which can get watery.
Instructions
Preheat oven to 400 °F.
Spread the squash cubes on a baking sheet, drizzle with olive oil, and season generously with salt and pepper.
Toss to coat, then roast for 25–30 minutes, flipping halfway through, until tender and caramelized around the edges.
Chef Tip: If the edges aren’t browning, crank the heat to 425 °F for the last 5 minutes — that’s where the flavor magic happens.
While the squash roasts, heat a small skillet over medium heat.
Add pecans, pomegranate molasses (or honey), olive oil, and salt.
Cook for 3–5 minutes, stirring often, until glossy and lightly caramelized.
Transfer to parchment paper to cool and harden slightly.
Chef Tip: Keep an eye on them — glazed nuts go from perfect to scorched in seconds.
In a bowl, whisk together yogurt, salsa macha, honey, and sea salt until smooth and creamy. Taste and adjust — more salsa macha for heat, more honey to curb the spice.
Spread the yogurt mixture evenly across a serving platter or individual plates.
Spoon the warm roasted squash over top.
Scatter the glazed pecans, pomegranate seeds, and fresh dill.
Serve as a side dish or light vegetarian main.
Serving & Keeping
Serve: Warm, Room Temp
Make ahead: - Roast the squash and make the yogurt spread up to 2 days ahead; refrigerate separately.
- Glaze the pecans the day before and store in an airtight container.
- Assemble just before serving for the best contrast in textures and temperatures.
Keeps: Refrigerate leftovers and enjoy within 3 days.
Leftover Ideas: Extra yogurt spread? Try it as a dip for roasted carrots or a spread on leftover turkey sandwiches!
Serve with: Pairs beautifully with a traditional Thanksgiving turkey, charred Brussels sprouts, or a leafy green salad with citrus vinaigrette.
Sourcing Tips
Salsa Macha: You can find my Ensenada Salsa Macha at Boggy Creek Farmstand, our food truck on E. 12th, or order it online. I spent years perfecting its balance of smoky and nutty heat, and I hope you enjoy it!
Yogurt: Thick, tangy whole-milk yogurt are best, like the ones from Mother Culture and Lira Rossa at Mueller Farmers Market. Avoid low-fat versions, which can get watery.
Serving & Keeping
Serve: Warm, Room Temp
Make ahead: - Roast the squash and make the yogurt spread up to 2 days ahead; refrigerate separately.
- Glaze the pecans the day before and store in an airtight container.
- Assemble just before serving for the best contrast in textures and temperatures.
Keeps: Refrigerate leftovers and enjoy within 3 days.
Leftover Ideas: Extra yogurt spread? Try it as a dip for roasted carrots or a spread on leftover turkey sandwiches!
Serve with: Pairs beautifully with a traditional Thanksgiving turkey, charred Brussels sprouts, or a leafy green salad with citrus vinaigrette.
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