Mediterranean Roasted Squash

Mediterranean Roasted Squash

Cozy roasted veggies with a zesty yogurt sauce and a crunchy hazelnut finish. Comforting, bright, and nourishing all at once.

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What they are

This is one of those recipes that makes your whole kitchen smell amazing. The roasted squash and leeks caramelize perfectly in the oven while the yogurt sauce adds a cool, tangy balance. It’s simple, fresh, and has that cozy Mediterranean vibe that just works any time of year. Serve it as a side or make it the star of the plate. It’s hearty, nourishing, and packed with flavor.

Why You'll Love It

You’ll love this one because it’s warm, creamy, and full of texture. The squash gets perfectly roasted, the yogurt sauce keeps it bright, and the toasted hazelnuts add the best crunch. It’s the kind of dish that feels comforting but still light and fresh.

🥗 Wholesome and balanced – a mix of fiber, healthy fats, and flavor in every bite.

⏱️ Simple to make – minimal prep with big payoff.

💪 Nutrient-packed – loaded with antioxidants, protein from the yogurt, and healthy fats from the olive oil and nuts.

What Makes it Work

This dish is built on balance. The roasted squash gives it natural sweetness and fiber, while the leeks add a little sharpness and depth. The Greek yogurt sauce brings protein and creaminess, and the lemon and parsley keep it fresh. Toasted hazelnuts and sumac add crunch and brightness that tie it all together. Every bite has something different going on with soft, creamy, tangy flavors and just the right amount of crunch.

Ingredients Swaps and Additions

You can switch up the squash with sweet potatoes, carrots, or even pumpkin. If you don’t have hazelnuts, almonds or pistachios work great. Add roasted chickpeas or grilled chicken on top to turn it into a full meal.

What to Serve With This

This pairs perfectly with grilled chicken, salmon, or a simple side of rice or quinoa. You can also serve it on a bed of greens for a lighter option or alongside pita and hummus for a Mediterranean-style spread.

FAQS

This pairs perfectly with grilled chicken, salmon, or a simple side of rice or quinoa. You can also serve it on a bed of greens for a lighter option or alongside pita and hummus for a Mediterranean-style spread.

How to Store

Keep the roasted veggies and yogurt sauce separate in airtight containers. Store in the fridge for up to three days. Reheat the veggies before assembling and add toppings right before serving.

Mediterranean Roasted Squash

Cozy roasted veggies with a zesty yogurt sauce and a crunchy hazelnut finish. Comforting, bright, and nourishing all at once.

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

MACROS:

365 Calories • 8g Protein • 25g Carbs • 6g Fiber • 19g Net Carbs • 26g Fat

INGREDIENTS

For the Roasted Veggies:

1/2 large butternut squash (or delicata, acorn, honey nut, or pumpkin), cubed (~4 cups)
2 leeks, sliced (~1/3-inch thick)
3–4 tbsp olive oil
1/2 tbsp garlic powder
1 tsp dried thyme
1/2 tsp Aleppo pepper
Salt and black pepper to taste

For the Yogurt Sauce:

4 heaping tbsp thick plain Greek yogurt
1 garlic clove
Zest of 1 lemon
Juice of 1/2 lemon
Large handful of fresh parsley
Salt and pepper to taste

Toppings:

2 tbsp toasted and crushed hazelnuts
Zest of 1/2 lemon
1 tsp sumac
2 tbsp finely chopped parsley

DIRECTIONS

Cube 1/2 large butternut squash (or your squash of choice) and add to an oven-safe tray.
Slice 2 leeks and add to the same tray.
Drizzle with olive oil, season with garlic powder, thyme, Aleppo pepper, salt, and pepper. Toss to coat. Roast at 400°F for 40 minutes, stir, then roast another 20 minutes.
In a small food processor, blend together Greek yogurt, parsley, garlic, lemon zest, lemon juice, salt, and pepper until smooth. Taste and adjust as needed.
Spread a layer of the yogurt sauce on a plate. Top with roasted squash and leeks. Finish with hazelnuts, lemon zest, sumac, and chopped parsley.