Alison Roman’s Roasted Squash with Yogurt and Spiced Buttered Pistachios

Name: Alison Roman’s Roasted Squash with Yogurt and Spiced Buttered Pistachios
Cuisine: Mediterranean, European
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