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Alison Roman's Roasted Squash with Yogurt and Spiced Buttered Pistachios
Ingredients
  • One 1½- to 2-pound winter squash (such as red kuri, kabocha or acorn), sliced into 1½-inch wedges
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • ¼ cup raw pistachios, finely chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • Pinch of ground cinnamon
  • Pinch of crushed red-pepper flakes (optional)
  • Flaky sea salt
  • 1 cup full-fat Greek yogurt
  • 2 tablespoons fresh lemon juice
Steps
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