Acorn Squash with Onions and Yogurt

• 1 acorn squash (about 1 pound), halved, seeded, and cut into 8 wedges
• 1 medium red onion, cut into 8 wedges
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1/2 cup full-fat plain Greek-style yogurt
• 2 teaspoons fresh lemon juice
• 1/4 cup loosely packed fresh mint leaves

1. Preheat oven to 375F.
2. On a rimmed baking sheet, toss squash and onion with oil; season with salt and pepper.
3. Roast until squash is tender, 30 to 35 minutes.
4. In a small bowl, combine yogurt and lemon juice; season with salt and pepper.
5. Transfer squash and onion to a serving plate.
6. Top with yogurt and mint; sprinkle with pepper.
7. (Per Serving)
8. Calories: 138
9. Fat: 8.5g (2g Saturated Fat)
10. Protein: 2.1g
11. Carbohydrates: 15.2g
12. Fiber: 2.3g

acorn, red onion, extravirgin olive oil, salt, fullfat plain, lemon juice, mint leaves

Taken from www.epicurious.com/recipes/food/views/acorn-squash-with-onions-and-yogurt-387513 (may not work)