Roasted Winter Squash with Pomegranate and Yogurt

10 Ideas for: Veggie Sides 5

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Roasted Winter Squash with Pomegranate and Yogurt

Toss 3 pounds kabocha or acorn squash (cut into 1-inch wedges), 2 tablespoons olive oil, and salt and pepper on 2 large rimmed baking sheets.

Bake at 425 degrees, turning once, until tender, 25 to 35 minutes.

Serve over 1 cup plain yogurt. Top with ½ cup pomegranate seeds, 2 tablespoons olive oil, 1-tablespoon sherry vinegar and I cup cilantro.

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