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.
Roasted Squash and Tofu with Soy, Honey, Chili and Ginger
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
1. Preheat the oven to 425°F. Remove the seeds from the squash if you want (I leave them in, as I enjoy their crunchy texture as they roast, but whatever you like!) and toss the squash on a rimmed baking sheet with the olive oil. Season with salt and pepper, and roast until the squash is totally tender and golden brown with caramelized bits, 40 to 50 minutes.
2. Meanwhile, melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has browned and started to foam, about 5 minutes. Remove from the heat and add the pistachios, cumin, turmeric, cinnamon and crushed red-pepper flakes, if using. Season with flaky salt and set aside.
3. In a small bowl, combine the yogurt and lemon juice, and season with salt. Spoon the yogurt sauce into the bottom of a large serving platter or bowl. Arrange the squash nestled into each other and spoon the buttered pistachios over everything. Top with flaky salt and a grind of black pepper or a pinch of crushed red-pepper flakes.
Do Ahead: The squash can be roasted several hours ahead of time, wrapped loosely and stored at room temperature. It doesn’t need to be reheated before serving, but you can if you like.
Note: Most winter squash works here, but my favorites are the larger, thick-skinned varieties such as red kuri, kabocha and acorn, because you can eat the skin (and the seeds!). If using something like a butternut or honeynut, slice it into 1-inch-thick slices rather than wedges.