15-Minute Roasted Squash with Spicy Green and Yogurt

Updated at: Thu, 17 Aug 2023 03:18:15 GMT

Step 1

Preheat oven to 500, use lowest rack

Step 2

Starting at the neck end and continuing to the belly end of the squash, squash crosswise into %-inch-thick rounds, then scoop out the seeds with a spoon. Transfer the squash to a large rimmed baking sheet and drizzle generously with oil, turning to coat. Season both sides with salt, then arrange in a single layer. Roast on the bottom rack until the squash is tender and lightly browned around edges, 15 minutes (I don't even bother turning it, preferring to get one side as dark as possible).

Step 3

While the squash roasts, use your hands to strip the kale leaves from the stems, then cut leaves crosswise into %-inch-wide ribbons. Wash and dry the leaves, then transfer to a large bowl. Drizzle vinegar over, then toss to coat.

Step 4

Stir together ½ cup oil, sesame seeds, sunflower seeds, mustard seeds, and 1 teaspoon salt in a small skillet or saucepan. Place over medium high heat and cook, swirling the skillet often, until the seeds are golden brown and starting to pop, about 3 minutes. Remove the skillet from the heat, quickly stir in the red pepper flakes, and immediately pour oil mixture over the kale-there will be a bit of spattering as the hot oil hits the moisture on the leaves, so take care with this step. Toss to combine.

Step 5

Spoon the yogurt onto a platter or divide among four plates. Top with the roasted squash, then pile the sizzled greens on top.

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