Roasted Squash with Yogurt and Spiced Buttered Pistachios
In my (mostly futile) attempt to reduce my cookbook purchases, Iβm starting to borrow bestsellers from my local library. If I try a few recipes and theyβre winners, then and only then do I purchase it to add to my already-overloaded bookshelves.Β Alison Romanβs βNothing Fancyβ has won a spot on my shelf for her unfussy approach to recipes.Β In her own words,Β βIβve always been allergic to the word βentertainingβ. But having people over? Well, thatβs just making dinner, but with more peopleβ. 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 Iβm so glad I did. It was all so tasty and much easier to manage.Β
Roasted Squash with Yogurt and Spiced Buttered Pistachios
Ingredients
OneΒ 1Β½– to 2-pound winter squash (such as red kuri, kabocha or acorn), sliced intoΒ 1Β½-inch wedges.Β 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!).Β You could also use butternut, but cut it into thick slices, rather than wedges.
3 TbspΒ olive oil
Kosher salt and freshly ground black pepper
6 TbspΒ unsalted butter
ΒΌ cupΒ raw pistachios, finely chopped
Β½ tspΒ ground cumin
Β½ tspΒ ground turmeric
Pinch of ground cinnamon
Pinch of crushed red pepper flakes (optional)
Flaky sea salt
1 cupΒ full-fat Greek yogurt
2 TbspΒ fresh lemon juice
Instructions
Preheat the oven to 425Β°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.Β
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.Β
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.Β
DO AHEAD:Β The squash can be roasted several hours ahead of time, wrapped loosely and stored at room temperature. It doesnβt need to be reheated before serving, but you can if you like.
