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She might be known for #TheStew, but cookbook author and recipe developer Alison Roman is so much more. Her newest release, Nothing Fancy, is proof, as is this easy and beautiful roasted squash with yogurt and spiced buttered pistachios (which we’d like to make from now until spring, thank you very much).
“For those on the East Coast,” Roman writes, “Winter Squash Season is a real ‘thing.’ At first, it’s very exciting because it also means that it’s Chunky Sweater Season and everyone is feeling extremely cozy, thrilled to be outside without sweating profusely. But soon you realize WSS lasts for approximately 84 years, and one month into it you might feel like dying if you have to eat one more roasted butternut.” We can confirm this is true.
“The first time I made this it was peak WSS, and I still found myself shamelessly eating it with my hands, dragging each caramelized wedge through the lemony yogurt and buttery pistachios, swiping leftovers with my fingers, licking them clean like some sort of animal. Yes, it truly was that good.”
Need more convincing? We didn’t think so.
Reprinted from Nothing Fancy. Copyright © 2019 by Alison Roman. Photographs copyright © 2019 by Michael Graydon and Nikole Herriott. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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