Roasted Butternut Squash with Greek Yogurt, Salsa Macha & Honey

Ingredients

For the Roasted Butternut Squash

• 1 medium butternut squash (about 2 lbs), peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper, to taste

For the Yogurt Spread

• 1 cup plain Greek yogurt
• 1 ½ Tbsp salsa macha (see note below for where to find my salsa macha!)
• 1 Tbsp honey
• Pinch of sea salt

For the Pomegranate-Glazed Pecans

• ½ cup pecan halves
• 1 Tbsp pomegranate molasses (or honey)
• 1 tsp olive oil
• Pinch salt

For Serving

• ¼ cup pomegranate seeds
• 2 Tbsp fresh dill, roughly chopped

Instructions

1. Roast the Butternut Squash (30 min)
1. Preheat oven to 400°F.
2. Spread the squash cubes on a baking sheet, drizzle with olive oil, and season generously with salt and pepper.
3. 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.

2. Make the Pomegranate-Glazed Pecans (5 min)
1. While the squash roasts, heat a small skillet over medium heat.
2. Add pecans, pomegranate molasses (or honey), olive oil, and salt.
3. Cook for 3–5 minutes, stirring often, until glossy and lightly caramelized.
4. 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.

3. Mix the Yogurt Spread (2 min)
1. In a bowl, whisk together yogurt, salsa macha, honey, and sea salt until smooth and creamy.
2. Taste and adjust — more salsa macha for heat, more honey for balance.
4. Assemble & Serve (5 min)
1. Spread the yogurt mixture evenly across a serving platter or individual plates.
2. Spoon the warm roasted squash over top.
3. Scatter the glazed pecans, pomegranate seeds, and fresh dill.
4. Serve as an appetizer, side dish, or light main dish.