Grab Zupan’s marinated kabobs to make this easy meal work for any night of the week. It’s mostly hands-off, thanks to oven-roasted pre-cut acorn squash. The yogurt sauce ties your meal together, and looks impressive on the plate, but is made with a short and sweet ingredient list. For an elevated (and extra-creamy) take, swap out the yogurt for creme fraiche.
Ingredients
- 3-4 containers Zupan’s freshly cut acorn squash
- ⅓ cup Zupan’s organic olive oil, plus more as needed
- 1 teaspoon sea salt, plus more for squash
- 4.25 pounds Zupan’s Chicken Curry Kabobs (about 6 skewers)
- 2 cups White Mountain Organic Full-Fat Bulgarian Yogurt or Greek Yogurt
- ⅓ cup tahini
- 1 tablespoon lemon juice
- 2-3 teaspoons nutritional yeast, to taste
- ¾ cup pine nuts, lightly toasted (optional)
- Fresh dill and parsley, chopped (optional)
Preparation
- Preheat the oven to 400°F. Arrange the squash in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt.
- Roast for 20 to 25 minutes, or until golden and fork-tender. Remove from the oven and reduce the temperature to 375°F.
- Place the skewers on a parchment paper-lined baking sheet, leaving 1 to 2 inches between each. Roast for 15 to 18 minutes, or until the chicken is cooked through.
- In a small bowl, whisk together the yogurt, tahini, lemon juice, 1 teaspoon salt, and nutritional yeast until creamy and smooth.
- To serve, spread the yogurt sauce on individual plates or a large platter. Top with roasted squash and kabobs. Garnish with toasted pine nuts and chopped herbs if you like. Enjoy!