3lbs peeled, diced butternut squash
1 large red pepper, seeded and chopped
1/2 cup sliced scallions (white and light green parts)
20oz can pineapple tidbits, drained, juice reserved
1/2 cup shredded, unsweetened flaked coconut
4oz nonfat plain Greek yogurt
4 tablespoons reserved pineapple juice
juice from 1 lime
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
fresh ground pepper, to taste
1/3 cup chopped cilantro
Preheat oven to 375ºF. Spray a rimmed baking sheet with cooking spray and arrange the squash in an even layer. Spray the squash with more cooking spray. Roast for 40-50 minutes, turning occasionally with a spatula, until the squash is fork-tender and caramelized in spots. Remove from oven and allow to cool completely.
Meanwhile, place the coconut in a dry skillet over medium-low heat, and cook for about 5 minute, stirring often, until lightly browned and fragrant. Immediately remove from heat and allow to cool.
Transfer the squash to a large bowl and add the pepper, scallions, pineapple tidbits, and toasted coconut.
In a smaller bowl, whisk together the yogurt, pineapple juice, lime juice, chili powder, cumin, salt and pepper. Pour over the squash mixture in the large bowl and gently stir until thoroughly combined. Fold in the cilantro, and chill until ready to serve.
Servings Per Recipe: 10
Amount Per Serving
Total Fat 2.9 g
Saturated Fat 2.4 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 135.8 mg
Potassium 582.2 mg
Total Carbohydrate 25.9 g
Dietary Fiber 4.2 g
Sugars 9.1 g
Protein 3.1 g