Roasted Squash with Spiced Pistachios
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.Advertisement
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.