Roasted Squash with Yogurt and Spiced Pistachios

Have you ever fallen in love with a recipe, making it over and over again, serving it to friends and working it repeatedly into your weekly menu plan?

That was my reaction to this recipe for Roasted Squash with Yogurt and Spiced, Buttered Pistachios – a decidedly wintery dish with strong comfort food vibes.

The recipe came to me via Allison Roman’s fantastic new cookbook, Nothing Fancy, and is just one of a few dishes from the book that I’ve got on repeat. (This Garlicky Beet Dip is another favourite)

Since the recipe features acorn squash, this is the perfect opportunity to continue our series on winter squash and put a bit of a spotlight on the Acorn in particular.

Acorn Squash 101

Acorn squash typically have a beautiful deep winter green skin and deep orange flesh. But they can also have mottled combination of dark green and orange skin. My farmer grows a beautiful variety that are cream-coloured. All are delicious.

In my early cooking days, acorns were the first of the winter squash varieties that I started bringing home and cooking on a regular basis. I never did much more with the squash other than hack them into wedges, brush them with a little olive oil and maple syrup, and roast at 375°F until tender.

To cut up these unique vegetables, remove the stem and stand the squash upright with the pointy end pointed up. Cut straight down the center, then place the cut side on the board so it lies flat. Use your knife to get in those natural groves and cut the squash into wedges, as pictured above.

I’m still a big fan of the maple-glazed roasting method for acorn squash (maple! black pepper! sea salt!) but today’s recipe has flavours like brown butter, cumin, and salty pistachios, not to mention a spoonable salted yogurt. Oh, it’s a keeper.

Zero Waste with Acorn Squash

You should take note: the skin of the acorn squash is edible and delicious. And thank goodness for that because the odd shape of the acorn makes it difficult to peel.

Allison and I both don’t bother to remove the seeds when cutting the squash into wedges. Why roast them separately when they add a fantastic crunch to the dish? Embrace this zero waste tip and turn it into a habit over time.

You’ll want to bring acorn squash into regular rotation once you’ve tried this recipe for Roasted Squash with Yogurt and Spiced Pistachios. Good thing they keep for at least a month when stored in a cool, dry place.

Roasted Squash with Yogurt and Spiced, Buttered Pistachios

5 from 2 votes
Print Pin Rate
Calories: 1621kcal


  • 1 whole winter squash such as acorn or Red Kuri, sliced into 1 1/2-inch wedges (1 1/2 – 2 pounds)
  • 3 Tablespoons olive oil
  • Kosher salt
  • black pepper freshly ground
  • 6 Tablespoons unsalted butter
  • 1/4 cup raw pistachios finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 pinch ground cinnamon
  • 1 pinch crushed red pepper flakes (optional)
  • flaky sea salt
  • 1 cup Greek yogurt full-fat
  • 2 Tablespoons fresh lemon juice


  • Preheat the oven to 425°F
  • Remove the seeds from the squash if you want (I leave them in, as I enjoy their crunchy texture as they roast, but whatever you like!) and toss the squash on a rimmed baking sheet with the olive oil. Season with salt and pepper, and roast until the squash is totally tender and golden brown with caramelized bits, 40 to 50 minutes.
  • Meanwhile, melt the butter in a small pot over medium heat. Cook, swirling occasionally, until the butter has browned and started to foam, 3 to 5 minutes. Remove from the heat and add the pistachios, cumin, turmeric, cinnamon, and red pepper flakes, if using. Season with flaky salt and set aside.
  • Combine the yogurt and lemon juice in a small bowl and season with salt. Spoon the yogurt sauce onto the bottom of a large serving platter or bowl. Arrange squash nestled into each other and spoon the buttered pistachios over everything. Top with flaky salt and a grind of black pepper or a pinch of red pepper flakes.

Do Ahead

  • Squash can be roasted several hours ahead of time, wrapped loosely, and stored at room temperature. It doesn't need to be reheated before serving, but you can if you like.


Most winter squash works here, but my favourites are the larger, thick-skinned varieties such as acorn, Red Kuri, kabocha and carnival, because you can eat the skin and the seeds! If using something like a butternut, slice it into 1-inch-thick slices rather than wedges and be sure to peel it first.


Calories: 1621kcal | Carbohydrates: 110g | Protein: 38g | Fat: 126g | Saturated Fat: 51g | Polyunsaturated Fat: 1g | Cholesterol: 191mg | Sodium: 128mg | Potassium: 4092mg | Fiber: 18g | Sugar: 32g | Vitamin A: 2179IU | Vitamin C: 13mg | Calcium: 273mg | Iron: 3mg

More from this series:

Recipe reprinted with permission from Nothing Fancy. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. Lori Ann Foley says

    5 stars
    Made this tonight for dinner, what a great combination of flavours and textures. The whole family loved it, will definitely make again. Thanks!!

  2. Carol Dunkle says

    5 stars
    We just had this dish at our son’s when we were visiting from out of town. I have never been a winter squash fan, but this recipe changed my mind. Delicious!!

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