Beet, Butternut, and Bacon Skillet with Dilly Greek Yogurt Sauce

I was starring at a pin last night that involved thin cut squash and beets and feta and I was thinking it was far too complicated, but I could do this or that.

So I did.

If you don't love dill, you can leave it out.  Use straight up plain Greek yogurt though.  In my opinion, the dill and yogurt's savory sourness was enough to balance the sweetness of the squash and beets.

3 slices low sodium, lower fat bacon
8 oz. beets, chopped fine
8 oz. squash, partially cooked and scooped out
2 oz. onion

2 Tbsp. fresh dill
1-6 oz. Plain Greek Yogurt

  1. Cook bacon, and set aside to drain.  Drain most of the fat from your pan and store in the fridge for cooking later.  
  2. Toss in beets and onions and cook for 5 minutes before adding partially cooked squash.  Because this is a mix mashed in the scooping process, I recommend using a turner/spatula rather than a spoon.
  3. While food cooks, combine dill and yogurt in your blender or processor and mince until well integrated and slightly green.  In a blender, you'll have to scrape the sides down often, but it will work. Scrape out and it's ready to serve.
  4. Once beets and squash hash start to brown, re-add bacon in the mix.  
  5. Heat through and serve with about 2 Tbsp. of the Silly Greek yogurt sauce.  I kept mine on the side to add as I liked.

300 calories

I also suggest cutting the serving in half, dropping the yogurt and adding maple for a sweet treat. Mmmm.