alive logo

Butternut Squash Bravas with Sweet Garlic Yogurt Drizzle

  • Servings2 to 4


This dish provides a flavourful twist on the famous patatas bravas that many of us know and love. Here, traditionally crispy potatoes in a spicy tomato sauce are swapped out for roasted butternut squash and a smoky pepper sauce. This dish offers fantastic umami flavour loaded with smoky and subtle bitter notes, compliments of roasted red peppers. The creamy sweet garlic yogurt drizzle is the perfect accompaniment to balance the bold piquancy. A perfect couple!


Get saucy

Keep this 5-minute yogurt sauce on hand to liven up a variety of vegetables and other dishes. Get creative!


Butternut Squash Bravas with Sweet Garlic Yogurt Drizzle

  • Servings2 to 4


  • 4 cups (1 L) cubed butternut squash
  • 1 Tbsp + 1 tsp (15 mL + 5 mL) extra-virgin olive oil, divided
  • Freshly cracked pepper
  • 1/4 tsp (1 mL) hot smoked paprika
  • 1/2 tsp (2 mL) sweet smoked paprika
  • 1/2 cup (125 mL) chopped roasted red pepper
  • 1/4 cup (60 mL) low-sodium vegetable stock
  • Pinch of salt (optional)
Yogurt drizzle
  • 2 Tbsp (30 mL) nonfat Greek yogurt or nondairy yogurt
  • 1/4 tsp (1 mL) maple syrup
  • 1 small garlic clove, peeled and crushed


Per serving:

  • calories154
  • protein9 g
  • fat1 g
    • sat. fat0 g
  • carbohydrates29 g
    • sugars14 g
    • fibre3 g
  • sodium179 mg



Preheat oven to 400 F (200 C). Line baking tray with parchment paper.


In large bowl, toss cubed butternut squash with 1 Tbsp (15 mL) olive oil and season generously with freshly cracked pepper. Place on lined baking tray. Roast in preheated oven for 20 minutes, or until fork tender.


While waiting, in small saucepan on medium-high heat, add 1 tsp (5 mL) olive oil and both paprikas. Cook for 30 seconds. Add chopped roasted red peppers and vegetable stock, stirring to combine. Cook for 5 minutes, just enough to combine flavours.


In small blender, add cooked roasted peppers, mix and blend until smooth, taste, and season with salt, if desired.


In small bowl, mix together yogurt, maple syrup, and garlic.


Once butternut squash is cooked, plate desired portion, and pour smoky red pepper sauce overtop, then drizzle with yogurt sauce.



Going Pro

Going Pro

You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.