Roasted Butternut Squash with Tahini and Feta

Name: Roasted Butternut Squash with Tahini and Feta
Yield: Serves 4 to 6
Ingredients: 1 large (2 1/2- to 3-pound), butternut squash; 3 tablespoons, unsalted butter, melted; 1/2 teaspoon, salt; 1/2 teaspoon, pepper; 1 tablespoon, tahini; 1 tablespoon, extra-virgin olive oil; 1 1/2 teaspoons, lemon juice; 1 teaspoon, honey; Pinch, salt; 1 ounce, feta cheese, finely crumbled (1/4 cup); 1/4 cup shelled, pistachios, toasted and chopped fine; 2 tablespoons, chopped fresh mint

Side Dishes
Vegetables
Vegetarian

By Dan Souza ･ Appears in Cook's Illustrated January/February 2014

For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.

SERVES 4 to 6

TIME 1½ hours

Roasted Butternut Squash with Tahini and Feta

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