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Roasted Squash with Yogurt and Spiced Buttered Pistachios

Ingredients

  • roast
    • 1 winter squash (see notes), sliced, 1 1/2 to 2 lbs.
    • 3 tbsp olive oil
    • salt and pepper (to taste)
  • cook
    • 6 tbsp unsalted butter
    • 1/4 cup raw pistachios, finely chopped
    • 1/2 tsp ground cumin
    • 1/2 tsp ground turmeric
    • pinch of ground cinnamon
    • pinch of crushed red pepper flakes (optional)
    • salt (to taste)
  • mix
    • 1 cup full-fat Greek yogurt
    • 2 tbsp lemon juice
    • salt (to taste)

Directions

  1. Slice the squash. Optionally remove the seeds (see notes). Toss the squash with olive oil, and season with salt and pepper. Place on a rimmed baking sheet and roast at 425 F for 40 to 50 minutes, or until tender and golden brown (with caramelized bits).
  2. Melt the butter in a small pot. Cook, stirring occasionally, until it has browned and started to foam (3 to 5 minutes). Remove from the heat and add the pistachios, cumin, turmeric, cinnamon, red pepper flakes. Salt to taste and set aside.
  3. Combine yogurt and lemon juice in a small bowl and season with salt.
  4. To serve, Spoon yogurt sauce onto the bottom of a large serving platter or bowl. Arrange squash on top and spoon out the buttered pistachios on top. Optionally top with salt flakes, pepper, and/or a pinch of pepper flakes.

Notes

  • Yield: 4-6 servings
  • If using red kuri, kabocha, or acorn squash, you can leave the skin on.
  • If using red Kuri, kabocha, or acorn squash, you can optionally leave the seeds in.
  • If using butternut or honey nut squash, slice into 1" thick slices rather than wedges.
  • Squash can be roasted ahead of time, in which case it can be served at room temperature. (It doesn't need to be reheated before serving, unless you prefer it warm.)

References

  • Adapted from Nothing Fancy: Unfussy Food for Having People by Alison Roman

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