5.0 from 6 votes
Roasted Squash with Yogurt and Spiced, Buttered Pistachios
Balanced, flavorful, and enjoyable—this recipe has it all.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Calories: 1621 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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.
Nutrition Information
Calories
1621kcal
(81%)
Carbohydrates
110g
(37%)
Protein
38g
(76%)
Fat
126g
(194%)
Saturated Fat
51g
(255%)
Polyunsaturated Fat
1g
Cholesterol
191mg
(64%)
Sodium
128mg
(5%)
Potassium
4092mg
(117%)
Fiber
18g
(72%)
Sugar
32g
(64%)
Vitamin A
2179IU
(44%)
Vitamin C
13mg
(14%)
Calcium
273mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1621
% Daily Value*
| Calories | 1621kcal | 81% |
| Carbohydrates | 110g | 37% |
| Protein | 38g | 76% |
| Fat | 126g | 194% |
| Saturated Fat | 51g | 255% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 191mg | 64% |
| Sodium | 128mg | 5% |
| Potassium | 4092mg | 87% |
| Fiber | 18g | 72% |
| Sugar | 32g | 64% |
| Vitamin A | 2179IU | 44% |
| Vitamin C | 13mg | 14% |
| Calcium | 273mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.