Smoky Tuscan Roasted Squash

Method

1. Gather and prep everything first: olive oil, garlic, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the roasted squash and let it smoky, undisturbed, so it takes on real color before you stir.
4. Stir in the olive oil along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the vegetable stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.