Roasted Squash With Spiced Onion Gravy

Most squash can be roasted without peeling. I don't peel kabocha or honeynut unless the kabocha is kind of warty.

I’m not much of a winter squash fan. That said, this recipe was phenomenal! The sweet/sour/spicy blend of the gravy over the squash with the salty yogurt as a dash of creamy flavor made this a huge hit. I did cut the cayenne to 1/2 tsp, and the heat was perfect for us. I anticipate making this often as winter rolls on. Next time, I may double the gravy recipe. The amount was adequate, but having extra to soak into the rice would be a definite plus.

No peeling needed and I always roast my butternut or delicata squashes with the seeds. The seeds are delicious, crunchy, and super good for you. I don't even scrape them out. I just cut up the squash, keep the seeds attached to the flesh, roast it all, then add them with the squash pieces to whatever I'm doing with the squash. Yum!! I'm so excited to try this awesome recipe. Thank you!!

Sohla recipe dropping is like an album release for my tastebuds. This is probably one of the best things I've ever made this year

No Miriam, the squash doesn't need to be peeled. The skin is edible. However if you feel it necessary, peel away.

This, as I modified it, was phenomenal. The balance of sweet and salty was notable. Made it with (unpeeled) Japanese sweet potatoes on hand that I sliced and roasted. Doubled the onion gravy components and served with rice and salted yogurt. Will keep this recipe in the box.

I highly recommend not using a nonstick pan so you get the browned bits the recipe refers to. Also, be sure to cook the spices at least the one minute called for otherwise they may end up tasting somewhat “raw”. Delicious and different.

I was looking for something new to do with all my adorable honeynut squash and was intrigued by the great reviews for this recipe. It came together so easily and while I thought the onion gravy tasted just ok out of the pan, the combination of rice, squash, sauce, yogurt and cilantro all together was insanely delicious. I did add a little finely chopped cucumber to the salted yogurt for texture which I thought was a nice addition. I will be making this recipe over and over.

An internet search of different oil smoke points says ghee's is above 450 (which I presume our professional recipe developer Sohla took into account during testing and before publishing). My understanding is that because clarifying the butter removes protein and other compounds you're left with purer fat and there's not much left to "smoke." Unless you avoid dairy for ethical reasons, ghee has its own flavor worth trying out here.

Definitely double the gravy!!! Also cut the squash into bite-sized cubes.

These flavors are complex and warming, especially on chilly winter evenings. I made this recipe with delicata squash. The squash, onion gravy, and cilantro paired wonderfully together. That said, this recipe had too much cumin for my taste (and I love cumin!) and was on the spicy side even with only 1/2 tsp of cayenne. I'll use less of both in the future. I served it with sour cream because it's what I had on hand.

So is salted yogurt just that? Or is there a recipe? Thanks!

I made this last night but added Brussel sprouts to the squash, to add a green vegetable. I also doubled the onion gravy to use tonight with chicken. I used olive oil. Delicious.

I would increase the onions - ratio was too low for me

Absolutely delicious! Glad I doubled the gravy part per the recommendations of others. I have no regrets. This was easy to make and a new favorite comfort food. Took a bit longer then I expected but still easy and worth the wait.