1 kabocha or other winter squash, sliced into 1 1/2-inch wedges
1 tbsp olive oil
Kosher salt and freshly ground black pepper
6 tbsp / 85 g unsalted butter
1/4 cup almonds, skin on, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
Large pinch of garam masala or cinnamon
Pinch of urfa chile flakes
1 1/2 tbsp mincemeat – homemade version here (optional)
Kosher salt or flaky sea salt if you have it
Macedonian feta, cut in 1 cm cubes OR;
1 cup full-fat Greek yogurt and 2 tbsp fresh lemon juice
Preheat oven to 425°F /220°C
Remove the seeds and arrange on a rimmed baking sheet, lined with a silicon mat. Brush with olive oil and season with salt and pepper. Roast until tender, golden brown and showing caramelized bits, 35 – 50 minutes.
Melt the butter in a small pot over medium heat. Cook until the butter has foamed and has browned bits at the bottom, 3 – 5 minutes. Remove from the heat and add the almonds, cumin, turmeric, garam masala or cinnamon, urfa chile flakes and mincemeat, if using. Season with salt and set aside.
Place wedges on a plate, spoon butter over them and dapple with feta cubes. Leave the extras in a dish.
If using yogurt, combine with lemon juice in a small bowl and season with salt. Spread on the bottom of a plate, arrange wedges and spoon butter on top.
Make ahead Squash can be roasted several hours ahead of time, wrapped loosely, and stored at room temperature. It can be served at the same room temperature or reheated, whatever you like.
Adapted from Alison Roman’s recipe, Roasted Squash with Yogurt and Spiced, Buttered Pistachios, nothing fancy