By purewow.com

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

Ingredients

6 servings

1 x 1.5 poundwinter squash

such as red kuri, kabocha or acorn, sliced into 1 1/2-inch wedges

3 tablespoonsolive oil

kosher salt

freshly ground black pepper

6 tablespoonsunsalted butter

¼ cupraw pistachios

finely chopped

½ teaspoonground cumin

½ teaspoonground turmeric

ground cinnamon

crushed red-pepper flakes

optional

flaky sea salt

1 cupfull-fat greek yogurt

2 tablespoonsfresh lemon juice

Instructions