Spiced Butternut Squash with Greek Yogurt, Walnuts, and Black Currents

Not only is butternut one of the most delicious (and popular) of all squashes, but its incredible fibre content makes it a fantastic prebiotic (no, that's not a typo...PREbiotic), supporting a balance of healthy bacteria in the gut.

High fibre foods also help with blood sugar management, reduce inflammation and diseases associated with inflammation (cancer, cardiovascular disease, diabetes, obesity), and increase immune function, not to mention butternut squash’s high vitamin C content, which as we all know is also integral for immune support, and so many other vital functions of our body.

This combinations of phytonutrients, including antioxidants, carotenoids (especially beta-carotene), vitamin A, vitamin C, vitamin B6, folate, potassium, magnesium, and manganese make butternut squash a winning winter gourd in my books, but also a delicious base to play with by adding delightful seasonings and toppings like this super easy and game-changing dish with  Greek yoghurt, walnuts, and black currents.

Spiced Butternut Squash with Greek Yogurt, Walnuts, and Black Currents

Prep time: 10 minutes

Cook time: 30 minutes

Makes about 4-6 servings

Ingredients

• 1 large butternut squash, peeled and cubed
• 3 tblsp extra virgin olive oil
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp clove
• 1/4 tsp allspice
• 1/2 tsp sea salt
• 1/4 to 1/2 tsp Baharat
• Sea salt and freshly cracked black pepper to taste
• About 1/4 cup grass-fed Greek yogurt
• About 1/2 cup chopped walnuts
• About 1-2 tblsp dried black currents

Directions

1. Preheat your oven to 425F and line a baking sheet with parchment paper.
2. Peel your butternut squash, scoop out the seeds, and chop it into cubes (about 1-inch across).
3. In a large bowl, mix the squash cubes with the olive oil, cinnamon, nutmeg, allspice, and clove, and spread the seasoned cubes evenly on the baking sheet.
4. Bake for about 20 minutes until the cubes are soft all the way through.
5. Place the baked butternut cubes on a serving dish and drizzle with the yogurt.
6. Evenly disperse the walnuts and black currents, and sprinkle with the Baharat, sea salt, and pepper.
7. Garnish with parsley or another herb of your choosing (or maybe even a dash of shaved coconut if you have it lying around), and enjoy warm, or slightly cooled or room temperature on top of a bed of baby greens.