Roasted Acorn Squash with Yogurt and Spiced, Buttered Pistachios

December 6, 2019

Serves 6-8

I'm sorry. I must apologize and promise you all that my photos will improve. Forgive me?  I don't love this picture but I sure could eat this dish every week. Who needs meat? This dish is a winner for vegetarians out there. The balance of flavors is spot on, from the tartness of the lemony yogurt to the buttery'ness of the browned butter and pistachio sauce, the warm spices of the squash and the caramelized, crunchy edges of the squash wedges. OH, and all of the textures, creamy, crunchy, and velvety smooth. It's perfection. I had some homemade focaccia lying around and dunked it into all of that goodness, licking my fingers as I swiped my bread over the plate.

This recipe is from Alison Roman's new cookbook. My only tweak to her perfect recipe is to reduce the cooking time of the squash. She mentions cooking it for 40-50 minutes. I checked mine at 40 and it was just to the point where the skin was TOO crunchy and charred. I would start checking at 30 minutes keeping in mind you do still want the darker brown crisped edges. She suggests using acorn or kabocha squash, or any squash where the skin is edible. If using butternut, for example, you would want to peel the skin first.


1 winter squash, such as acorn, sliced into 1-inch wedges (Alison likes to leave the seeds intact, as they get crunchy and offer a nice texture. I removed mine)

3 tablespoons olive oil

salt and pepper to taste

6 tablespoons unsalted butter

1/4 cup raw pistachios, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

pinch of cinnamon

pinch of red pepper flakes (if you'd like)

flaky sea salt (Maldon)

1 cup full-fat greek yogurt

2 tablespoons or more, fresh lemon juice


Preheat oven to 425° F and line a sheet tray with parchment or foil for easier cleanup. I didn't and cleanup wasn't so easy.

Toss the squash wedges with the olive oil, then season with salt and pepper, be generous! Roast until the squash is tender and has a golden color, with crispy darker brown edges, 30-40 minutes.

While the squash is roasting, melt the butter in a small pot over medium heat. Swirl the pot gently until the butter melts, starts to foam and you begin to see browned bits forming and there is an out of this world, nutty aroma. You have now made yourself some brown butter!! Add the pistachios, cumin, turmeric, cinnamon, and red pepper if using. Season with some flaky salt and set aside.

Combine the yogurt with lemon juice. I tasted it after the 2 tablespoons and wanted more lemon flavor. Season with salt. Spoon the yogurt sauce on the bottom of a serving platter, or your dish. Arrange the squash over the yogurt and gently pour the pistachio sauce over the squash. Top with a little flaky salt and serve.

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