Is there a thing as too much butter? (Roasted squash with yogurt and spiced pistachios)

My friends and I had a craft night recently and my friend Laura hosted.  She was making a stuffed chicken she had picked up in Cajun country and I asked if I could make a side since I am always drowning in produce.  I had a bunch of butternut and delicata squash around and my new Alison Roman cookbook had a perfect recipe for it.  All I had to purchase was pistachios as I was out.

This was really good and so different.  I thought it was going to be too much butter but it was the perfect amount.  The yogurt tamped down the spice and the pistachios added a lovely crunch.  Roasted winter squash is becoming one of my favorite things this fall and winter.  I am so glad I have my Covey Rise membership to give me new things to try and love.  Make this, you will love it!  Full recipe to follow the montage. 

A fancy plate of deliciousness.

The lovely cast. I really miss natural light!

I used a mixture of squash, but you can pick just one!

Foamy butter, spices and nuts.  What could be better!?

That is what it looks like mixed up.

Roasted squash is my jam!

Pin it for later and enjoy!

Roasted squash with yogurt and spiced pistachios

1 large winter squash, sliced into wedges and seeds removed
3 tbsp. olive oil
Salt and pepper to taste
6 tablespoons of butter
1/4 cup finely chopped pistachios
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
pinch of ground cinnamon
pinch of crushed red pepper flakes
1 cup full fat Greek yogurt
2 tablespoons fresh lemon juice

Preheat oven to 425.  Toss the squash with the olive oil and season with salt and pepper.  Place on a rimmed baking sheet and roast 45 minutes.  Melt the butter while stirring occasionally in a small pot over medium heat until it has started to foam, 3-5 minutes.  Add the pistachios and spices and remove from heat.  Combine the yogurt and lemon juice and spread on the bottom of a serving plate.  Arrange squash over it and spoon the butter sauce over the squash.  Top with a pinch of salt and pepper.

Happy Cooking!

Missy