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:
For the brown butter pistachios:
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