Martha Stewart Butternut-Squash Roast with Pistachio Yogurt and Grain Relish

Martha Stewart butternut-squash roast with pistachio yogurt and grain relish turns roasted squash, farro and creamy pistachio yogurt into a hearty vegetarian dinner in 85 minutes. Save this easy fall weeknight dinner for Thanksgiving, Sunday supper or cozy gatherings, because it's make-ahead friendly.

Roast the squash until a knife slides easily through the thickest part, which takes over an hour. Pull it early and the flesh stays firm and bland instead of sweet and tender.

Martha serves the squash on a swoosh of yogurt blended with raw pistachios, so every bite gets a nutty, tangy cushion. The farro relish stays warm when you toss it with the sherry vinegar dressing, which helps the grains soak up all that flavor.

Martha Stewart Butternut-Squash Roast with Pistachio Yogurt and Grain Relish

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Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

40

minutes

Cooking time

45

minutes

Calories

420

kcal

Tender roasted squash sits on a smooth, tangy pistachio yogurt and is topped with a chewy farro relish full of pomegranate pops. The warm grains soak up the sherry vinegar dressing, while the capers and parsley keep every bite bright.

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
  

• 1/2 cup farro
  

• 2 tablespoons sherry vinegar
  

• 1/2 teaspoon Aleppo-style pepper
  

• 1/3 cup pomegranate arils
  

• 1/4 cup packed fresh parsley leaves, chopped
  

• 1 tablespoon capers, chopped
  

• 1/2 cup raw pistachios
  

• 3/4 cup plain Greek yogurt
  

Directions

• Roast the squash: Preheat the oven to 425°F, then arrange the squash cut-side up in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil, sprinkle with the sliced shallot and thyme, and season with salt and pepper. Roast for 1 hour to 1 hour 10 minutes, until the thickest part is easily pierced.
• Cook the farro: While the squash roasts, bring a saucepan of salted water to a boil and add the farro. Cook for 20 to 25 minutes until tender but still slightly chewy, then drain.
• Dress the relish: Whisk the remaining 4 tablespoons oil, sherry vinegar and Aleppo-style pepper in a bowl until well combined. Then stir in the warm farro, pomegranate arils, parsley, capers and chopped shallot, and season with salt and pepper.
• Blend the yogurt: Purée the pistachios with the Greek yogurt in a food processor for 1 to 2 minutes until mostly smooth. Season with salt and pepper.
• Plate and serve: Spread the pistachio yogurt on a platter and set the roasted squash on top. Spoon the farro relish over everything, then drizzle with a little more oil and serve.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart 14-cup food processor, Cuisinart MultiClad Pro 3-quart saucepan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the farro for another grain?

Barley, wheat berries or brown rice all work, since the relish just needs a chewy grain to soak up the dressing. Cook it until tender but still slightly firm, so it doesn't turn mushy once you stir in the vinegar.

How long do leftovers keep?

Store the squash, the pistachio yogurt and the farro relish in separate airtight containers in the fridge for up to 3 days. Keeping them apart stops the yogurt from turning watery, and you can rewarm the squash in a 350°F oven for about 10 minutes.

Can I make parts of this ahead?

The farro relish and the pistachio yogurt both hold well in the fridge for a day. You can prep them while the squash roasts or the day before. Bring the relish to room temperature before serving, then roast the squash fresh so it stays tender and warm.

What if I don't have a food processor for the pistachio yogurt?

A blender works just as well, though you may need to stop and scrape the sides once or twice. If you have neither, finely chop the pistachios and stir them into the yogurt for a chunkier, still tasty spread.

What's the most common mistake with this recipe?

Pulling the squash too early is the big one, because undercooked squash tastes bland and stays firm. Test the thickest part with the tip of a knife, and keep roasting until it slides in with no resistance.