Roasted Squash with Yogurt and Spiced Buttered Pistachios
In my (mostly futile) attempt to reduce my cookbook purchases, Iโm starting to borrow bestsellers from my local library. If I try a few recipes and theyโre winners, then and only then do I purchase it to add to my already-overloaded bookshelves.ย Alison Romanโs โNothing Fancyโ has won a spot on my shelf for her unfussy approach to recipes.ย In her own words,ย โIโve always been allergic to the word โentertainingโ. But having people over? Well, thatโs just making dinner, but with more peopleโ. I love it! This seriously delicious recipe will convert even the most adamant squash hater. She suggests leaving the seeds in and peel on, and while I was hesitant about that, I followed her direction and Iโm so glad I did. It was all so tasty and much easier to manage.ย
Roasted Squash with Yogurt and Spiced Buttered Pistachios
Ingredients
Oneย 1ยฝ– to 2-pound winter squash (such as red kuri, kabocha or acorn), sliced intoย 1ยฝ-inch wedges.ย 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!).ย You could also use butternut, but cut it into thick slices, rather than wedges.
3 Tbspย olive oil
Kosher salt and freshly ground black pepper
6 Tbspย unsalted butter
ยผ cupย raw pistachios, finely chopped
ยฝ tspย ground cumin
ยฝ tspย ground turmeric
Pinch of ground cinnamon
Pinch of crushed red pepper flakes (optional)
Flaky sea salt
1 cupย full-fat Greek yogurt
2 Tbspย fresh lemon juice
Instructions
Preheat the oven to 425ยฐF. 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.ย
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.ย
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.ย
DO AHEAD:ย The squash can be roasted several hours ahead of time, wrapped loosely and stored at room temperature. It doesnโt need to be reheated before serving, but you can if you like.
