Serves 4-6; can be multiplied.
6 cups diced butternut squash (2 whole small squash, or 1 large)
2 medium onions, peeled and quartered
2 whole garlic cloves, peeled
2-3 Tbsp olive oil
1/4 tsp each: kosher salt and fresh black pepper
1/2 cup plain nonfat Greek yogurt
2 Tbsp cream cheese or nonfat cottage cheese
1/4 tsp agave nectar
1/2 tsp pimenton dulce (mild or sweet smoked paprika), or to taste
1/2 tsp tomato paste
Juice of 1/2 lime
A few tablespoons of sliced scallions, for garnish
Preheat oven to 425°F.
On a rimmed baking sheet, spread the squash, onions and garlic in a single layer. Drizzle with the olive oil, sprinkle with salt and pepper, and use your hands to toss everything together. Spread in a single layer again, and bake for 30 minutes, turning once, until the squash has browned here and there and is cooked through.
While the squash is cooking, whisk together the remaining ingredients except the scallions in a medium bowl. Add enough water to loosen the sauce to a pourable consistency; start with 2 tablespoons, and add more as needed.
When the squash is cooked, transfer it to a serving dish. Top with the yogurt sauce, and scallions. Serve warm or at room temperature.