Name: Squash With Yogurt Sauce and Frizzled Onions
Yield: 4 servings
Ingredients: 2 medium red onions, thinly sliced; 10 Tbsp. extra-virgin olive oil, divided; Kosher salt; 1 acorn squash, halved, seeded, cut into 1" wedges; 1 delicata squash, cut into 1" rings, seeded; 1 Tbsp. honey; ¾ tsp. Aleppo-style pepper; 1½ cups plain whole-milk Greek yogurt; 1 garlic clove, coarsely chopped; ½ bunch dill, coarsely chopped, plus more for serving; ½ cup Castelvetrano olives, pitted, smashed, plus 1 Tbsp. olive brine; 3 cups cooked brown rice

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Photo by Emma Fishman, Food Styling by Kat Boystova

Cookbook author Meera Sodha’s Goan Butternut Squash Cafreal recipe, from Fresh India, inspired this vegetarian main. Our favorite part? Crispy-sweet red onions that roast alongside the squash for a finishing dose of flavor and texture.

Recipe notes

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