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.



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


  1. 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.
  2. 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. 
  3. 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. 
  4. 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. 


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. 


Keywords: roasted squash, roasted winter squash