BEST ROASTED BUTTERNUT SQUASH WITH CUMIN SEEDS, FETA AND …
Provided by: 177MILKSTREET.COM
Total time: 50 minutes
Cook time: 50 minutes
Yield: 4 Servings
|¼ cup extra-virgin olive oil|
|2 teaspoons cumin seeds, lightly crushed|
|1½ teaspoons packed light brown sugar|
|1 teaspoon Aleppo pepper or ¾ teaspoon sweet paprika mixed with ¼ teaspoon cayenne pepper, divided|
|Kosher salt and ground black pepper|
|2 pound butternut squash, peeled, halved lengthwise, seeded and cut crosswise into 1-inch-thick pieces|
|4 ounces (1 cup) feta cheese, crumbled (see headnote)|
|3 tablespoons heavy cream|
|¼ teaspoon grated lime zest, plus ½ teaspoon lime juice|
|3 tablespoons raw or roasted pistachios, chopped|
- Heat the oven to 400°F with a rack in the lower-middle position. In a large bowl, whisk together the oil, cumin, sugar, ¾ teaspoon Aleppo pepper, 1½ teaspoons salt and ½ teaspoon black pepper. Add the squash and toss.
Distribute in an even layer on a rimmed baking sheet, then pour any oil remaining in the bowl over the squash. Roast until golden brown and a skewer inserted into the largest piece meets no resistance, 35 to 40 minutes.
- Using a wide metal spatula, transfer the squash to a serving platter. In a small bowl, fold together the feta, cream, lime zest and juice and the remaining ¼ teaspoon Aleppo pepper; the mixture will resemble cottage cheese.
Spoon the feta mixture over the squash and sprinkle with the pistachios.