Skewered cabbage and squash

Portions : 4
Preparation : 10 minutes
Cooking : 30 minutes

Ingredients

• 250 ml (1 cup) Oîkos 0% sugar-free Greek yogurt
• 1 l (4 cups) Brussels sprouts, cleaned and halved
• 1l (4 cups) squash, roughly cubed
• 250 ml (1 cup) red onion, thinly sliced
• 180 ml (12 tbsp.) olive oil
• 2 garlic cloves, minced
• 5 ml (1 tsp.) dried oregano
• 60 ml (4 tbsp.) honey
• 1 lemon, juice
• 125 ml (1/2 cup) pumpkin seeds, roasted
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. On an ovenproof baking sheet lined with parchment paper or a silicone mat, spread the Brussels sprouts, squash cubes and onion. Add a drizzle of olive oil, garlic, oregano, honey, salt and pepper.
3. Allow to cool.
4. In a bowl, combine yogurt, lemon juice, remaining olive oil, salt and pepper.
5. Chop the onion and add to the yogurt mixture.
6. Using mini skewers, form small skewers of Brussels sprouts and squash.
7. Serve skewers with prepared sauce, sprinkled with pumpkin seeds.