Roasted Butternut Squash with Pistachios and Feta
We wanted to kick up the flavor of roasted butternut squash without resorting to a cloyingly sweet or excessively rich treatment.
Keywords
- Side Dishes
- Vegetables
- Gluten Free
- Vegetarian
- Thanksgiving
- Holiday
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Measuring spoon
- Mixing bowl
- Whisk
- Serving platter
Ingredients
- 3 pounds butternut squash
- 3 tablespoons cold-pressed extra-virgin olive oil
- Salt
- 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
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