Roasted Squash with Yogurt and Spiced, Buttered Pistachios
Course Side Dish
Cuisine American
Keyword Gluten-free
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Calories 1621kcal
Ingredients
1wholewinter squashsuch as acorn or Red Kuri, sliced into 1 1/2-inch wedges (1 1/2 - 2 pounds)
3Tablespoonsolive oil
Kosher salt
black pepperfreshly ground
6Tablespoonsunsalted butter
1/4cupraw pistachiosfinely chopped
1/2teaspoonground cumin
1/2teaspoonground turmeric
1pinchground cinnamon
1pinchcrushed red pepper flakes(optional)
flaky sea salt
1cupGreek yogurtfull-fat
2Tablespoonsfresh lemon juice
Instructions
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.
Notes
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.