ROASTED SQUASH WITH YOGURT AND SPICED, BUTTERED PISTACHIOS

Serves: 4-6

■ 1 winter squash (about 2 lbs/ 900 g), preferably kabocha, red kuri or acorn

■ 2 tbsp (30 mL) extra-virgin olive oil

■ 1 tsp (5 mL) kosher salt, or more as needed

■ 1/2 tsp (2.5 mL) freshly ground black pepper

■ 4 tbsp (60 mL) unsalted butter (may substitute vegan butter, such as Earth Balance)

■ 1/2 cup (125 mL) raw shelled pistachios, coarsely chopped

■ 1/2 tsp (2.5 mL) ground cumin

■ 1/2 tsp (2.5 mL) ground turmeric

■ 1 pinch ground cinnamon

■ 1 to 2 pinches crushed red pepper flakes (optional)

■ 1 cup (250 mL) full-fat

■ Greek yogurt (may substitute low- or non-fat Greek yogurt or your favourite non-dairy yogurt)

■ 2 tbsp (30 mL) fresh lemon juice

1. Preheat the oven to 425 F (220 C) with the rack in the middle.

2. Using a large, sharp knife, stab the squash in the middle and carefully work the knife down to cut the squash in half, going through the stem.

3. Scoop out the seeds and stringy pulp, and discard or reserve for another use. Cut the squash halves into 1 1/2-inch (4-cm) wedges, leaving the peel on.

4. On a large, rimmed baking sheet, drizzle the squash with the olive oil. Season with 1/2 tsp (2.5 mL) salt and the pepper and roast for 40-50 minutes until the squash is very tender and golden brown with caramelized bits.

5. Meanwhile, in a small pot over medium heat, melt the butter. Cook, swirling occasionally, until the butter has browned and started to foam, about 5 minutes.

6. Remove from the heat and add the pistachios, cumin, turmeric, cinnamon and pinch of red pepper flakes, if using. Stir in 1/4 tsp (1 mL) salt, taste, and add more salt, if needed.

7. In a small bowl, whisk together the yogurt, lemon juice and the remaining 1/4 tsp (1 mL) kosher salt. Taste and add more salt, if needed.

8. Spread the yogurt sauce over a large serving platter or bowl. Arrange the squash on the sauce and spoon the buttered pistachios over everything. Sprinkle with another pinch of red pepper flakes, if desired, and serve.

Note: If you use a thick-skinned squash variety, such as those listed here, there is no need to peel; the skin becomes soft enough to eat. If you use a thinner-skinned squash, such as butternut or honey nut, peel and cut it into 1-inchthick (2.5-cm) slices rather than wedges.

Make ahead: The squash can be roasted several hours ahead, wrapped loosely and stored at room temperature, or wrapped tightly and refrigerated for up to 5 days. The buttered pistachios can be prepared and refrigerated for up to 1 week. Before serving, bring the squash to room temperature or warm in a low oven or microwave and re-melt the butter in the pistachios