Butternut Squash Bravas with Sweet Garlic Yogurt Drizzle - alive magazine

Ingredients

• 4 cups (1 L) cubed butternut squash
• 1 Tbsp + 1 tsp (15 mL + 5 mL) extra-virgin olive oil, divided
• Freshly cracked pepper
• 1/4 tsp (1 mL) hot smoked paprika
• 1/2 tsp (2 mL) sweet smoked paprika
• 1/2 cup (125 mL) chopped roasted red pepper
• 1/4 cup (60 mL) low-sodium vegetable stock
• Pinch of salt (optional)
• 2 Tbsp (30 mL) nonfat Greek yogurt or nondairy yogurt
• 1/4 tsp (1 mL) maple syrup
• 1 small garlic clove, peeled and crushed