1 medium onion red peeled cut into 8 wedges (leaving root end intact)
2 tablespoons olive oil extra virgin extra-virgin
1 serving coarse mustard
0.5 cup greek yogurt
2 tablespoons juice of lemon fresh
0.3 cup mint leaves fresh loosely packed
Equipment
bowl
baking sheet
oven
Directions
Preheat oven to 375 degrees. On a rimmed baking sheet, toss acorn squash and onion with oliveoil; season with coarse salt and ground pepper. Roast until squash is tender, 30 to 35 minutes.
In a small bowl, combine Greek yogurt and lemon juice; season with salt and pepper.
Transfer squash and onion to a serving plate. Top with yogurt, mint leaves, and ground pepper.