Delicata Squash with Spiced Buttered Pistachios

Roasted delicata squash paired with nutty browned butter pistachios spiced with cumin and cinnamon, served over a refreshing minty yogurt. A complex, flavorful side perfect for dinner parties or cozy meals.orum.

Why You'll Love Delicata Squash w/ Spiced Buttered Pistachios

This side dish is a perfect harmony of savory, creamy, and tangy with layered spices that elevate simple roasted squash. The nutty, spiced buttered pistachios add crunch and warmth, making it a standout for any dinner party or cozy meal.

Tips and Tricks

• Use a sharp knife to slice the squash evenly for consistent roasting.
• Brown the butter carefully to avoid burning; watch for a nutty aroma and golden color.
• Roast the squash on a rimmed baking sheet to catch any drips and make cleanup easier.

Variations

• Swap pistachios for toasted walnuts or pecans for a different texture.
• Add a drizzle of honey or maple syrup over the finished dish for a touch of sweetness.
• Use Greek yogurt flavored with garlic or herbs for a savory twist on the sauce.

Substitutions

• Use labneh instead of Greek yogurt for a richer, tangier sauce.
• Replace Urfa chili with smoked paprika or chili flakes if unavailable.
• For a dairy-free option, substitute butter with coconut oil and use a plant-based yogurt.

Best served with

• Grilled or roasted meats like lamb, chicken, or pork
• Quinoa or couscous salads with fresh herbs
• Simple leafy greens dressed with lemon vinaigrette
• Warm crusty bread to soak up the spiced butter

How to Store Leftovers

Store squash and pistachios separately in airtight containers in the refrigerator for up to 3 days. Reheat squash gently in a 350°F oven and refresh the yogurt sauce with a quick stir before serving.

Common Questions

Delicata Squash with Spiced Buttered Pistachios

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Roasted delicata squash paired with nutty browned butter pistachios spiced with cumin and cinnamon, served over a refreshing minty yogurt. A complex, flavorful side perfect for dinner parties or cozy meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Course: Appetizer, Side Dish

Cuisine: American

Calories: 718

Ingredients Equipment Method Nutrition

Ingredients

  

• Delicata squash or any winter squash of your choosing
• 3 tablespoon olive oil
• Kosher salt and freshly ground black pepper to taste
• 4 tablespoon butter
• ¼ cup raw pistachios finely chopped
• ½ teaspoon ground cumin
• Pinch ground cinnamon
• Optional: a few pinches urfa chili or any chili of your choice
• 1 cup Greek yogurt full fat or Labneh
• 2 tablespoon fresh lemon juice
• 5 mint leaves chopped
• Flaky sea salt

Equipment

• Rimmed baking sheet
• Mixing Bowls
• Small saucepan

Method

 

1. Preheat oven to 425°F (220°C).
2. Slice squash in half lengthwise, scoop out seeds, then slice each half into 1-inch-wide rings. Cut rings into half-moon shapes.
3. Toss squash with olive oil, salt, pepper, and chili if using. Spread on a rimmed baking sheet.
4. Roast for 40-50 minutes until tender and golden, testing doneness by piercing with a knife.
5. While roasting, melt butter in a small saucepan over medium heat. Cook, swirling occasionally, until browned and foaming (~5 minutes).
6. Remove from heat and stir in pistachios, cumin, cinnamon, chili (if using), and flaky salt. Set aside.
7. Mix yogurt, mint, lemon juice, and salt in a bowl.
8. To serve, spread yogurt mixture on a platter, arrange roasted squash on top, drizzle with spiced buttered pistachios, and finish with flaky salt and freshly ground pepper.

Nutrition

Calories: 718kcalCarbohydrates: 57gProtein: 23gFat: 45gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gTrans Fat: 0.2gCholesterol: 10mgSodium: 507mgPotassium: 357mgFiber: 1gSugar: 32gVitamin A: 233IUVitamin C: 2mgCalcium: 369mgIron: 3mg

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