I recently bought delicata/sweet potato squash at a farmer's market for the first time. I had never cooked with it before and wanted to give it a go, hoping it would a deliver a lower-carb version of a sweet potato. This chile sumac roast delicata squash recipe with garlic lemon yogurt sauce was just sublime, and made for a wonderful side dish for the pork chops I had made that day.

Keto Chile Sumac Roast Delicata/Sweet Potato Squash with Garlic Yogurt Sauce Recipe

Chile Sumac Roast Delicata/Sweet Potato Squash Ingredients:

Garlic Yogurt Sauce Ingredients:


  1. Preheat oven to 400 degrees F. Combine chili powder, ground sumac and fine sea salt in a small bowl. Add squash to a large mixing bowl. Drizzle with 1 tablespoon avocado oil and toss to coat. Add the spice blend then toss until the squash is evenly coated.

  2. Add the squash to a baking sheet lined with a silicon mat or parchment paper and roast for 20-25 minutes, or until soft and browned at the edges.

  3. While the squash is cooking, make the garlic lemon yogurt sauce. Stir together all the ingredients in a small bowl. Put in the fridge until squash is cooked then toast the mustard seeds. Add remaining avocado oil to a small frying pan and heat to medium. Add the mustard seeds and toast until golden, a couple of minutes or so, stirring frequently.

  4. Allow the squash to rest after you take it out of the oven. Spread the yogurt sauce over a large serving plate. Arrange the squash slices over the yogurt sauce. Sprinkle with toasted mustard seeds and roast pumpkin seeds and serve.

Did you make this keto chile sumac roast delicata/sweet potato squash with garlic yogurt recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)