Roasted Butternut Squash with Pistachios and Feta

Name: Roasted Butternut Squash with Pistachios and Feta
Ingredients: 3 pounds, butternut squash; 3 tablespoons, cold-pressed extra-virgin olive oil; , Salt and pepper; 1 tablespoon, tahini; 1½ teaspoons, lemon juice; 1 teaspoon, honey; 1 ounce, feta cheese, crumbled (¼ cup); ¼ cup, shelled pistachios, toasted and chopped fine; 2 tablespoons, chopped fresh mint

Side Dishes
Vegetables
Vegetarian
Gluten Free
Holiday
Thanksgiving

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

We wanted to kick up the flavor of roasted butternut squash without resorting to a cloyingly sweet or excessively rich treatment.

SERVES 6

TIME 1¼ hours

Roasted Butternut Squash with Pistachios and Feta

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