Aubree Holmes, here!  

It’s almost the holiday season around here! I’ve been working on recipes that are great options for holiday sides, but simple enough to make for weeknight meals.  

Holiday side dishes are often complicated to put together. Don’t get me wrong, that doesn’t mean they’re not worth the time and effort. I just appreciate having a couple simple and unexpected options to put in the mix during this busy time of year. 

I love a good twofer, so here is a recipe for a simple sweet & savory “sauce” that deliciously completes two different side dishes. It just so happens to be a tasty dip for crudités, as well:  

Saffron Yogurt Cream 

I take the yogurt cream in two different directions… 

Honey Garlic Potatoes with Saffron Yogurt Cream, and Delicata Squash with Caramelized Onions, Mint & Saffron Yogurt Cream 

The first uses baby gold potatoes, which can be boiled in salted water, nutrient-rich chicken bone broth, or veggie broth. Using broth not only boosts the flavor but also the nutritional value. The potatoes are then crisped up in healthy fats and topped with fresh herbs and the Saffron Yogurt Cream. 

The second side dish uses seasonal delicata squash for its base and is finished with caramelized onions, fresh mint and the same Saffron Yogurt Cream. 

Both have been served in Darling’s perfectly sized Vanilla Serving Dishes. You can find recipes for everything below!

Whether you make one or both, I hope you’ll enjoy! Even more so, I wish you a wonderful holiday season. I’ll be back with more holiday recipes very soon! 

In the meantime, follow me on Instagram @aubreeholmes for more recipes and at  

Saffron Yogurt Cream  

15-17 saffron threads 

3 tablespoons hot water 

3/4 cup unsweetened, plain coconut yogurt or non-dairy yogurt 

1 tablespoon honey or maple syrup  

1/2 teaspoon fine sea salt 

1/4 teaspoon ground cardamom  

In a mortar and pestle, grind the saffron threads. If you don’t have access to a mortar and pestle, use your fingers to break the saffron threads up a bit. Pour the hot water over the saffron and let steep for 10-15 minutes. 

In a small bowl, whisk together the yogurt, saffron water, honey, salt, and cardamom. 

Use right away or store in a sealed container in the refrigerator for up to 1 week. 


Honey Garlic Potatoes with Saffron Yogurt Cream 

2 pounds small gold potatoes 

Salted water, vegetable broth or chicken bone broth, for boiling 

Avocado oil or ghee 

1 teaspoon fine sea salt 

2 cloves garlic, thinly sliced 

2 tablespoons honey or maple syrup  

Fresh parsley, roughly chopped, for serving 

Flaky sea salt, for serving 

Saffron Yogurt Cream, for serving, recipe above. 

To Make:

Fill a large pot with water and bring it to a boil. Add the potatoes to boil until fork tender, about 20-30 minutes. Drain the potatoes and pat dry.  

In a large frying pan or cast iron skillet set over medium heat, add enough avocado oil to create a layer on the bottom of the pan. Pour in the potatoes and fine sea salt making sure there is enough room for each to touch the bottom of the pan (otherwise, do this step in two batches). Let the potatoes cook until golden brown on one side. Turn each potato to cook on the other side, and add the garlic slices in the gaps between the potatoes so that the garlic is in the cooking oil. Once the potatoes are golden brown, stir in the honey and turn off the heat.  

Spoon the potatoes and garlic into a serving bowl and drizzle with some of their cooking oil. Sprinkle with the fresh parsley and drizzle with Saffron Yogurt Cream. 

Serve right away with extra Saffron Yogurt Cream on the side. 


Delicata Squash with Caramelized Onions, Mint & Saffron Yogurt Cream 

2 delicata squash, sliced into 1/2” rings with seeds removed  

3 tablespoons coconut oil or ghee, melted 

2 tablespoons maple syrup  

2 teaspoons fine sea salt 

Caramelized shallots, for serving 

Fresh mint, roughly chopped, for serving  

Flaky sea salt, for serving  

Saffron Yogurt Cream, for serving, recipe above.  

To Make:

Preheat the oven to 400F. 

In a large bowl, toss the delicata squash rings with the coconut oil, maple syrup and fine sea salt.  

Arrange the delicata on a parchment-lined baking sheet. Place in the oven to roast until tender and golden brown, about 20-25 minutes.  

Place the roasted delicata in a serving bowl. Arrange caramelized shallots over the top and sprinkle with the mint and flaky sea salt. Drizzle generously with Saffron Yogurt Cream. 

Serve right away with extra Saffron Yogurt Cream on the side.  


Leave a Reply

Your email address will not be published. Required fields are marked *