Roasted Squash with Yogurt and Spiced, Buttered Pistachios

I found this recipe in the Washingtonpost.com - Adapted from “Nothing Fancy” 

by Alison Roman (Clarkson Potter, 2019).                                     Serves 4-6

Ingredients:

For the Squash:

1 winter squash (about 2 pounds), preferably

kabocha, red kuri or acorn (see Notes)

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt, or more as needed

1/2 teaspoon freshly ground black pepper

For the Pistachios:

4 tablespoons unsalted butter (may 

substitute vegan butter as Earth Balance)

1/2 cup raw shelled pistachios, 

coarsely chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1 pinch ground cinnamon

1 to 2 pinches crushed red pepper flakes (optional)

1/4 teaspoon kosher salt

For the Yogurt:

1 cup full-fat Greek yogurt (may substitute

low- or non-fat Greek yogurt or your favorite nondairy yogurt)

2 tablespoons fresh lemon juice

1/4 teaspoon kosher salt

Directions:

1. Preheat the oven to 425 degrees with the rack in the middle.

2. Using a large, sharp knife, stab the squash in the middle and carefully work the knife down to cut the squash in half, going through the stem. Scoop out the seeds and stringy pulp, and discard or reserve for another use. Cut the squash halves into 1 1/2-inch wedges, leaving the peel on.

3. On a large, rimmed baking sheet, drizzle the squash with the olive oil. Season with 1/2 teaspoon salt and the pepper and roast for 40 to 50 minutes, until the squash is very tender and golden brown with caramelized bits.

4. Meanwhile, in a small pot over medium heat, melt the butter. 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 pinch of red pepper flakes, if using. Stir in 1/4 teaspoon salt, taste, and add more salt, if needed.

5. In a small bowl, whisk together the yogurt, lemon juice and the remaining 1/4 teaspoon kosher salt. Taste and add more salt, if needed. Spread the yogurt sauce over a large serving platter or bowl. Arrange the squash on the sauce and spoon the buttered pistachios over everything. Sprinkle with another pinch of red pepper flakes, if desired, and serve.

Notes: This treatment of the soon-to-be-ubiquitous winter squash caramelizes the flesh and combines it with delectable nuts, spices and yogurt. Serve as an appetizer, side dish, or with rice or flatbread as a main course. 

1. If you use a thin-skinned squash variety, such as those listed here, there is no need to peel; the skin becomes soft enough to eat. If you use a thicker-skinned squash, such as butternut or honey nut, peel and cut it into 1-inch-thick slices rather than wedges.

2. The squash can be roasted several hours ahead, wrapped loosely and stored at room temperature, or wrapped tightly and refrigerated for up to 5 days. The buttered pistachios can be prepared and refrigerated for up to 1 week. Before serving, bring the squash to room temperature or warm in a low oven or microwave, and re-melt the butter in the pistachios on the stove top or in the microwave.