2 medium delicata squash
2 tablespoons olive oil
1/4 teaspoon sea salt
3 tablespoons butter
¼ cup pistachios
2 tablespoons honey
1/4 teaspoon crushed red pepper
¼ teaspoons salt
- Heat your oven to 425˚F. Rinse the squash and cut the squash into ¼” thick slices. Using a cookie cutter or a paring knife, remove the seeds from each squash circle. Place on a sheet tray and toss with the olive oil and salt. Spread into a single layer and roast, turning once, until tender and browning, 25 to 30 minutes.
- While the squash is roasting, melt the butter in a small pan and add the pistachios. Cooking for 1 minute then add the honey, crushed red pepper, and salt. Swirl the pan a few times, remove from heat, and let rest until the squash is done.
- When the squash is done, transfer to a bowl and toss with the melted butter mixture. Serve with more pistachios sprinkled on top if desired.