Roasted Acorn Squash with Honey, Espelette & Lime Yogurt

Recipe adapted from Gjelina, by Travis Lett


1/2 cup greek yogurt
Juice of 2 limes
3 Tablespoons olive oil
sea salt & freshly ground black pepper
1 acorn squash
2 Tablespoons honey
1 Tablespoon espelette pepper or crushed red pepper flakes
flaky sea salt
2 green onions (or you could try using a small leek), white and green parts


Preheat your oven to 425º. In a small bowl, combine the yogurt with the lime juice and 1 Tablespoon of the olive oil. Season with salt and pepper and set aside. Cut the acorn squash in half, and scoop out the seeds, then cut the halves in half so you have quarters. In a medium bowl, toss the squash with the honey, 1/2 Tablespoon of espelette pepper, and the remaining olive oil. Season with sea salt and pepper. Marinate for 10 minutes, tossing once or twice to coat.

Transfer the squash to a rimmed baking sheet and roast until it is nicely caramelized around the edges and and soft when pierced with a knife (about 15  minutes). Transfer to serving platter and drizzle yogurt all over. Garnish with the green onions and remaining red pepper. Season with flaky sea salt. Serve warm.