Food & Cooking Recipes Salad Recipes Butternut-Squash Roast with Pistachio Yogurt and Grain Relish Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 25, 2022 Rate PRINT Share Close Photo: Ryan Liebe Prep Time: 40 mins Total Time: 1 hr 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. Originally appeared: Martha Stewart Living, January/February 2022 Rate It PRINT