Roasted squash with yogurt and spiced, buttered pistachios from Nothing Fancy: Unfussy Food for Having People Over (page 148) by Alison Roman

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

westminstr on February 06, 2026

I followed the recipe pretty closely using a red kuri/kabocha type squash. I took out the seeds but left the skin on. The flavors were really delicious, especially the buttery spiced pistachios! It was hard to access the yogurt sauce when spread across the bottom of the plate. Though it was very pretty, for future family meals I would serve the lemony yogurt on the side, for each person to add to their plate as desired, and I’d consider using a runnier yogurt.
pattyatbryce on March 06, 2022

Fantastic. Served with cedar-planked salmon and it was a meal to remember. So easy and so much flavor on the plate. Definite make again.
Skamper on March 28, 2020

I've made this twice now, once with delicata and once with acorn, both unpeeled and both delicious. With the delicata, I left the seeds in half and I didn't mind them but Mark did. Prefer the yogurt spooned over rather than spread under, and it requires less. Prefer regular consistency yogurt for this over Greek, and a quarter batch is enough for 2.
tarae1204 on January 16, 2020

Overall this is delicious and "make again" worthy. I made this with a kabocha squash. Roman says you can peel the squash or leave unpeeled, remove seeds or leave in, as you prefer. So neither peeled nor de-seeded my squash, which felt sort of daring and exciting for a regular Tuesday night...but I lived to regret it. I found some of the bites with skin were good, others tough. Some of my pepitas achieved a wonderful crunch, others did not. Spiced brown butter with pistachios - very good but I had too much. Lemony yogurt - good, again I had too much, for my one kabocha squash. Know that you may have extra of these dressings.
Jane on January 04, 2020

This was delicious though quite sweet (at least with butternut squash) so be careful what you serve it with. The combination of caramelized squash, browned butter, spices and pistachios is almost dessert-like. The lemon yogurt cuts through that though. Will definitely make again and maybe try a less sweet squash next time.
anya_sf on November 24, 2019

I'd never cooked red kuri squash before, but now I have my go-to recipe. You could maybe skip the yogurt, although we did enjoy it mixed with the spiced butter, but definitely don't skip the browned butter pistachios. Delicious!
Tweedles81 on November 16, 2019

This was really delicious - the sweetness of the squash married perfectly with the acidic yogurt dip and the salty, buttery, crunchy, and spicy sauce. We used acorn squash and didn’t like the seeds so would remove them before cooking next time. Also, I doubled the recipe, using a squash that had been sitting on my counter for some time and then a brand new squash. The difference in taste was noticeable, so learn from me and use recently purchased squash!