Cut butternut squash in half. Roast at 375 face-down in a glass pan in some water for 40 minutes.

Melt 4 tablespoons of grass-fed butter or ghee in a small saucepan over medium heat. Remove from heat and add a handful of chopped pistachios, 1/2 teaspoon cumin, 1/2 teaspoon turmeric, a splash of cinnamon, and some crushed red pepper flakes. Season with salt and stir.

Combine dairy-free yogurt (I used cashew yogurt but coconut or almond milk yogurt works too) with juice from half a lemon. Pour the lemony yogurt onto a large serving platter. Peel the cooled squash and cut it into pieces. Arrange the squash onto the yogurt platter. Pour the spiced pistachio butter over the squash. Top with black pepper, red pepper flakes, and parsley. Done! This goes well with a side of fresh greens or sautéed spinach.

So creamy! Easy and delicious!