Servings: 4

INGREDIENTS

• 1 butternut squash
• 2 tablespoons butter
• 2 teaspoon garlic, chopped
• 1 teaspoon chili flakes
• 1/2 cup Greek yogurt
• Salt and freshly ground pepper

METHOD

Preheat oven to 350 F.

Cut squash in half and remove seeds. Bake skin-side up for 45 minutes or until soft. Scrape out flesh.

Heat butter in skillet over medium heat and add garlic and chili flakes. Sauté for 1 minute. Add squash and mix together. Cook for 2 more minutes to amalgamate tastes. Stir in yogurt. Do not boil. Season with salt and pepper.