Red Kuri Squash with Pistachios, Brown Butter, and Lime
I realize it might be a stretch calling this a vegetarian sheet pan dinner, and yet that’s what I’m calling it. The deeply roasted Red Kuri squash wedges are nestled together in thick greek yogurt and then topped with pistachio-lime brown butter. My mouth is drooling just thinking about it.
When I saw winter squash at the farmers market, I dived in like a kid on Christmas, shoving multiple squashes in my basket as if they were the last of the season. I didn’t stop at Kuri Squash, oh no, spaghetti, kabocha, and delicata were all piled high in my basket. I suddenly felt a lot of adoration for my newly purchased basket. As if this event confirmed that my slightly elaborate basket purchase was a necessity, not an indulgence.
It’s rare I know exactly what I’m going to make with the ingredients I purchase from the farmer’s market. I get sucked in and suddenly have more than I can deal with. This time was different. This time, I had a plan for the Red Kuri squash.
The truth is, I’ve had my eye on Alison Roman’s Roasted Squash with Yogurt and Spiced, Butter Pistachios from Nothing Fancy: Unfancy Food for Having People Over ever since I got my hands on her book a few months ago. It screams, “eat me now,” with the buttery pistachios spooned over deeply roasted winter squash wedges and citrus yogurt. It is a dream vegetarian main dish or side, and I have to admit, I changed it.
Yes, I really couldn’t help myself. I wanted to verge away from the traditional cinnamon + pumpkin combination that is everywhere this time of year and embrace the acid, in this case, with lime juice.
I ditched the spiced pistachios completely and added lime juice to the brown butter with pistachios. It is a magnificent variation, one in which I couldn’t stop eating. I divulged in the whole pan, repeatedly spooning the pistachio and lime brown butter over the caramelized squash and yogurt. It was a slow, gradual feast. The kind where you start with one piece and then say, “oh, I’ll have just one more,” until you realize that the whole pan is gone. I didn’t regret it one bit. And neither will you.
Possible Substitutions
RED KURI SQUASH. Acorn squash or Kabocha squash are excellent substitutes for Red Kuri Squash.
LIME JUICE. Lemon juice works great as well.
PISTACHIOS. Pine nuts are a great substitute for pistachios.
FAQ’s about Roasted Red Kuri Squash
Red Kuri squash is dark orange and resembles a pumpkin without the deep ridges.
Yes, Red Kuri squash has a thin skin that softens while roasting. No need to peel in this recipe!
Yes, cook the squash until fork-tender and remove the skin. To freeze, cool the squash to room temperature and place it in a freezer-safe plastic bag. Spread the squash evenly in the bag so it lays flat. Seal the bag, making sure there are no air pockets in the bag. Place the bag flat in the freezer. Alternatively, freeze the squash in a freezer-safe container with a lid, such as a glass food storage container or in large cube trays. Keep frozen up to 3 months. Use squash as a substitute for pumpkin puree.
Tips for How to Make Brown Butter
Time needed: 7 minutes.
- Select the pan.
Use a large, wide pan with a light bottom. This is not the place for a pan with the black bottom; you want to see the brown bits falling to the bottom and how dark your butter actually is. If you use a smaller saucepan, the butter will take longer to brown, and it is harder to tell the color of the butter as well.
- Heat the butter.
Keep the heat at medium heat the entire time while making the browned butter. At this heat, the butter starts to sizzle, and that is exactly what we want.
- Cook the butter.
Listen for when the butter stops sizzling; this means that the water has cooked out of the butter, and only the butterfat and milk solids remain. The silence is a clear sign you are on your way to perfectly browned butter.
- Brown the butter.
The butter has maximum caramel flavor when it looks dark brown but not burnt. There are many dark brown specs at the bottom of the pan when you reach maximum flavor capacity. Every time I make brown butter, I question whether I pushed it too far and burnt it; if you think this too, that is perfect! At this point, the butter smells nutty and sweet.
Other Citrus Recipes to Try
- Grilled Carrots with Jalapeño, Lime, and Cotija
- Simple Spinach Salad with Honey Lemon Dressing
- Citrus Pulled Pork Tacos with Garlic-Lime Sauce
- Three Bean Salad with Lemon and Dill
Red Kuri Squash with Pistachios, Brown Butter, and Lime
I realize it might be a stretch calling this a vegetarian sheet pan dinner, and yet that’s what I’m calling it. The deeply roasted Red Kuri squash wedges are nestled together in thick greek yogurt and then topped with pistachio-lime brown butter. My mouth is drooling just thinking about it.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3 servings 1x
- Category: main dish, side dish
- Method: Roast
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the squash:
- 1/2 Red Kuri squash
- 1 1/2 tablespoons olive oil
- Kosher salt
For the brown butter pistachios:
- 2 tablespoons butter
- 1/4 cup (38g) raw pistachios, finely chopped
- 1/4 teaspoon Kosher salt, plus more to taste
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon fresh lime juice, about 1/2 of a lime
For serving:
- 1/2 cup (143g) full-fat Greek yogurt
Instructions
- Prepare the squash. Preheat the oven to 425°F. Cut the Red Kuri squash in half and scoop out the seeds and pulp with a spoon. Discard the seeds and pulp and save 1/2 of the squash for another use. Place 1/2 of the squash cut side down on a cutting board, and slice the squash into 1 1/2-inch wedges. You should have about 6 large wedges.
- Roast the squash. Arrange the wedges flat on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast until underside is deeply browned, about 20–25 minutes. Turn the wedges over to roast until the other side is deeply browned and the squash wedges are fork-tender, about 15 minutes.
- Make the brown butter. Meanwhile, heat a 10-12-inch skillet over medium heat, and add the butter. Cook, stirring continuously, until the butter foams, stops sizzling, and turns a dark amber brown, about 7 minutes. Remove from the heat and add the pistachios, red pepper flakes, salt, and lime juice. Season to taste and set aside.
- To serve. Spread the yogurt onto the bottom of a medium serving platter or plate. Arrange the squash nestled to each other on the yogurt and spoon the sauce over the squash wedges and yogurt. Sprinkle with flaky sea salt and more red pepper flakes, if desired.
Notes
Adapted from Alison Roman’s Roasted Squash with Yogurt and Spiced, Butter Pistachios from Nothing Fancy
DO AHEAD. The roasted squash can be made several hours ahead of time, wrapped loosely in foil, and store at room temperature. When ready to eat, reheat the squash in a 350°F oven and serve with yogurt. Spoon pistachio brown butter dressing over the squash and yogurt.
STORAGE. Store the yogurt, roasted squash, and pistachio brown butter in separate containers, such as these glass storage containers, in the refrigerator. Reheat the squash in a 350°F oven and reheat the brown butter in a small pan over medium-low heat until melted.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 239 calories
- Sugar: 3.9g
- Sodium: 301mg
- Fat: 19.8g
- Saturated Fat: 7.9g
- Carbohydrates: 13.3g
- Fiber: 1.4g
- Protein: 6g
- Cholesterol: 27mg
Keywords: roasted squash, roasted winter squash
Oh my gosh! This squash recipe is NY Times food editor worthy (or whoever reaches the American public with healthy deliciousness). The description and the photos are so yummy, I can almost taste this dish right now. Now off to buy squash and pistachios. Also thanks for the nicely detailed information in how to brown butter. You know how to write instructions (bringing it down to earth! ) that give me everything I need without making me feel ignorant. Appreciate that.