ATK - Complete Mediterranean
Roasted Winter Squash with Tahini and Feta
Ingredients
- 3 pounds butternut squash
- 3 TBSP extra-virgin olive oil
- Salt and pepper
- 1 TBSP tahini
- 1½ tsp lemon juice
- 1 tsp honey
- 1 oz feta cheese, crumbled (¼ cup)
- ¼ C shelled pistachios, toasted and chopped fine
- 2 TBSP chopped fresh mint
Directions
- 1. Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef’s knife, remove squash skin and fibrous threads just below skin (squash should be completely orange with no white flesh). Halve squash lengthwise and scrape out seeds. Place squash cut side down on cutting board and slice crosswise into ½-inch-thick pieces.
- 2. Toss squash with 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper and arrange in rimmed baking sheet in single layer. Roast squash until sides touching sheet toward back of oven are well browned, 25 to 30 minutes. Rotate sheet and continue to roast until sides touching sheet toward back of oven are well browned, 6 to 10 minutes.
- 3. Use metal spatula to flip each piece and continue to roast until squash is very tender and sides touching sheet are browned, 10 to 15 minutes.
- 4. Transfer squash to serving platter. Whisk tahini, lemon juice, honey, remaining 1 tablespoon oil, and pinch salt together in bowl. Drizzle squash with tahini dressing and sprinkle with feta, pistachios, and mint. Serve.