Roasted Squash with Onions and Yogurt

Ingredients

• 1 pound acorn squash seeded cut into 8 wedges
• 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

1. 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.
2. In a small bowl, combine Greek yogurt and lemon juice; season with salt and pepper.
3. Transfer squash and onion to a serving plate. Top with yogurt, mint leaves, and ground pepper.