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