Greek Yogurt with Butternut Squash
Ingredients
- 1 small butternut squash (about 1 3/4 pounds), peeled
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 2 cups full-fat Greek yogurt
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 cups baby arugula, lightly packed (about 2 ounces)
- 2 tablespoons pomegranate seeds
- 2 tablespoons toasted sunflower seeds
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