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One 1½– to 2-pound winter squash (such as red kuri, kabocha or acorn), sliced into 1½-inch wedges. Remove the seeds from the squash if you want (I left them in as she suggests, and really enjoyed their crunchy texture as they roasted, but whatever you like!). You could also use butternut, but cut it into thick slices, rather than wedges.
3 Tbsp olive oil
Kosher salt and freshly ground black pepper
6 Tbsp unsalted butter
¼ cup raw pistachios, finely chopped
½ tsp ground cumin
½ tsp ground turmeric
Pinch of ground cinnamon
Pinch of crushed red pepper flakes (optional)
Flaky sea salt
1 cup full-fat Greek yogurt
2 Tbsp fresh lemon juice
Preheat the oven to 425°F. Remove the seeds from the squash and place the squash on a rimmed baking sheet with 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 saucepan over medium heat. Cook, swirling occasionally until the butter has browned and started to foam, about 5 minutes. Remove from the heat and add the pistachios, cumin, turmeric, cinnamon and crushed red pepper flakes, if using. Season with flaky salt and set aside.
In a small bowl, combine the yogurt and lemon juice, and season with salt. Spoon the yogurt sauce into the bottom of a large serving platter or bowl. Arrange the 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 crushed red pepper flakes.
DO AHEAD: The 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.