Roasted Acorn Squash with Onions and Yogurt

This side goes well with roasted pork, lamb, or chicken.

acorn squash (about 1 lb), seeded and cut into 8 wedges
1 medium red onion, peeled and cut into 8 wedges (leaving root end intact)
2 Tbsp. olive oil
coarse sea salt
pepper, freshly cracked
½ cup Greek yogurt
2 Tbsp. lemon juice, freshly squeezed

Garnish:
Greek yogurt
¼ cup fresh mint leaves
black pepper, freshly cracked

Preheat oven to 375°F (190°C).

On a rimmed baking sheet, toss acorn squash and onion with olive oil, season with coarse salt and ground pepper. Roast until squash is tender, 30-35 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.