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Wok eggs, fried rice and hot Dry Noodles.
This flavor-packed winter squash side dish is an adaptation of a recipe from “365: A Year of Everyday Cooking and Baking” by Meike Peters, an award-winning cookbook author and food blogger. The subtle earthy sweetness and velvety texture of roasted butternut is a backdrop for vibrant accents: smoky, savory cumin; salty, briny feta; and nutty, crunchy pistachios. We like the flavor pop of lightly crushed cumin seeds; a mortar and pestle are a low-tech way to crush the seeds, or you can pulse them a few times in an electric spice grinder. Mixing the feta with a few tablespoons of heavy cream is an unusual technique, but the cream lends the dryish, crumbly cheese an unctuousness that helps tie everything together.
teaspoons cumin seeds, lightly crushed
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