Brown Butter Berbere Kabocha Squash With Peanuts and Lime

Place racks in upper and lower thirds of oven; preheat to 425°. Place 1 medium kabocha squash (about 2½ lb.), scrubbed, halved, seeds removed, cut into 1½"-thick wedges, in a medium bowl. Drizzle ¼ cup extra-virgin olive oil over, then sprinkle with 1 Tbsp. berbere and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and toss to coat squash. Divide squash between 2 large rimmed baking sheets and arrange in a single layer. Roast, rotating baking sheets top to bottom and front to back halfway through, until just tender and browned in spots (be careful not to overcook as squash will fall apart on serving), 20–25 minutes.

While the squash is roasting, cook ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, about 5 minutes. Stir in ½ cup unsalted, roasted peanuts, lightly crushed (the butter will start foaming) then add ¼ cup fresh lime juice, 1 Tbsp. honey, 1 tsp. crushed red pepper flakes, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring constantly to combine. Remove sauce from heat.

Spread 1 cup plain whole-milk Greek yogurt on a platter and arrange squash on top. Drizzle sauce over squash and scatter cilantro leaves with tender stems on top.