If you haven't tried Kabocha Squash, allow me to introduce you to your new favorite fall squash. It's lightly sweet, creamy and the perfect side dish!
0 Preheat oven to 425 degrees.
1 Cut squash in half and remove seeds. Cut the squash halves into 1 inch wedges, place on a parchment lined baking sheet, drizzle with 1-2 tbsp olive oil and salt. Roast for 40 minutes or until golden and fork tender.
2 Whisk the yogurt, maple syrup, lemon juice, cinnamon and nutmeg in bowl until combined.
3 Place squash on a platter, drizzle with yogurt and top with chopped pistachios.
