Butternut-Squash Roast with Pistachio Yogurt and Grain Relish

Name: Butternut-Squash Roast with Pistachio Yogurt and Grain Relish
Prep time: 40 min
Total time: 85 min
Ingredients: 1 medium butternut squash (2 pounds, 4 ounces), halved, seeds removed; 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling; 2 small shallots (2 ounces total), 1 thinly sliced, 1 finely chopped; 1 tablespoon fresh thyme leaves, roughly chopped; Kosher salt and freshly ground pepper; 0.5 cup farro; 2 tablespoons sherry vinegar; 0.5 teaspoon Aleppo-style pepper; 0.333 cup pomegranate arils; 0.25 cup packed fresh parsley leaves, chopped; 1 tablespoon capers, chopped; 0.5 cup raw pistachios; 0.75 cup plain Greek yogurt

By

Martha Stewart Editors

Updated on January 25, 2022

butternut-squash roast with pistachio yogurt and grain relish — Photo: Ryan Liebe

Prep Time:

40 mins

Total Time:

1 hrs 25 mins

Yield:

4 to 6 Serves

Winter staples like butternut squash can be a thing of beauty on your plate and a powerhouse ingredient for your body: one cup delivers half your daily value of vitamin C, and well over 100 percent of your vitamin A. Here, it rests on a swoosh of pistachio yogurt, which lends tangy creaminess and a double whammy of probiotics and protein.

Ingredients

1 medium butternut squash (2 pounds, 4 ounces), halved, seeds removed
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 small shallots (2 ounces total), 1 thinly sliced, 1 finely chopped
1 tablespoon fresh thyme leaves, roughly chopped
Kosher salt and freshly ground pepper
½ cup farro
2 tablespoons sherry vinegar
½ teaspoon Aleppo-style pepper
⅓ cup pomegranate arils
¼ cup packed fresh parsley leaves, chopped
1 tablespoon capers, chopped
½ cup raw pistachios
¾ cup plain Greek yogurt

Directions

Preheat oven to 425°F. Arrange squash, cut-sides up, in a 9-by-13-inch baking dish; drizzle with 1 tablespoon oil, sprinkle with sliced shallot and thyme, and season with salt and pepper. Roast until thickest part of flesh is easily pierced with the tip of a knife, 1 hour to 1 hour, 10 minutes.
Meanwhile, bring a saucepan of salted water to a boil. Add farro and cook until tender but still slightly chewy, 20 to 25 minutes. Drain.
In a bowl, whisk together remaining 4 tablespoons oil, vinegar, and Aleppo-style pepper until well combined. Stir in warm farro, pomegranate arils, parsley, capers, and chopped shallot. Season with salt and pepper.
In a food processor, purée pistachios with yogurt until mostly smooth, 1 to 2 minutes. Season with salt and pepper. Spread pistachio-yogurt mixture on a platter and arrange squash on top. Top with farro relish; drizzle with more oil and serve.