Each cool and creamy bite brings antioxidants and anti-inflammatory properties.
2. Heat 2 tablespoons canola oil in a small saucepan with turmeric on medium-low, stirring, until just sizzling; remove from heat and let sit until ready to use.
3. On a parchment-lined rimmed baking sheet, toss 1 large butternut squash with remaining tablespoon canola oil and 1/2 teaspoon each salt and pepper and roast until golden brown and tender, 25 to 30 minutes. 4. Meanwhile, toss pepitas with half of turmeric oil, cilantro leaves and stems, red onion, chile, garam masala, and 1/4 teaspoon salt.
5. Spread yogurt onto a platter, scatter roasted squash on top, and drizzle with remaining turmeric oil. Top with pumpkin seed chutney and additional sliced chile and cilantro leaves if desired.293 calories, 10 g protein, 29 g carbohydrates, 8 g fiber, 7.5 g sugars , 17.5 g fat , 8 mg cholesterol, 423 mg sodiumKristina Kurek is a Recipe Developer for several Hearst publications, including Good Housekeeping, Women’s Health and Prevention.
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