You're roasting the squash anyway, why not roast the seeds at the same time? Alison Roman uses that technique here for double the crunch when paired with pistachios.

Source: Better Homes and Gardens


Blaine Moats

Recipe Summary

25 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. If desired, remove seeds from squash. On a rimmed baking sheet toss squash with olive oil. Season with salt and black pepper. Roast 40 to 50 minutes or until totally tender, golden brown, and caramelized.

  • Meanwhile, in a small saucepan melt butter over medium. Cook 3 to 5 minutes or until butter has browned and started to foam, swirling occasionally. Remove from heat. Add pistachios, cumin, turmeric, cinnamon, and, if desired, crushed red pepper. Season with flaky sea salt.

  • Spoon yogurt onto a serving platter; arrange squash over. Spoon pistachio mixture over top. Sprinkle with additional flaky sea salt, black pepper, and/or a pinch of crushed red pepper. Serves 4.


Roast squash, cover loosely, and store up to 4 hours at room temperature then continue with Step 2.


Most winter squash works here, but my favorites are the larger, thick-skinned varieties such as Red Kuri, kabocha, and acorn, because you can eat the skin (and the seeds!). If using something like a butternut or honey nut, slice it into 1-inch-thick slices rather than wedges.

Nutrition Facts

395 calories; total fat 34g; saturated fat 15g; polyunsaturated fat 3g; monounsaturated fat 14g; cholesterol 53mg; sodium 597mg; potassium 547mg; carbohydrates 18g; fiber 3g; sugar 3g; protein 8g; trans fatty acid 1g; vitamin a 1103IU; vitamin c 13mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 23mcg; vitamin b12mcg; calcium 123mg; iron 2mg.