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Roasted Butternut Squash with Cumin Seeds, Feta and Pistachios

4 Servings

50 minutes 20 minutes active

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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.




Don’t use precrumbled feta, as it lacks flavor and does not combine well with the cream. Also, don’t use milk or half-and-half in place of the cream; their lower fat content will cause them to curdle when mixed with the lime juice. Finally, don’t make the feta-cream mixture until the squash has been transferred to the serving platter. If left to stand for too long, the feta absorbs the moisture and the mixture loses its creaminess.

50 minutes

20 minutes active



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Tracie E.
January 7, 2023
So simple, but SO GOOD!
This recipe is amazing. Seems like the heavy cream would be too much, but it's essential and delicious.
Evelyn S.
October 16, 2022
So easy to make! And so delicious. I add extra cumin seeds and brown sugar on the squash before putting it in the oven. It pairs so nicely with a protein like chicken. The sweetness of the squash and the freshness / acidity of the feta - LOVE it!

While delicious, the 1.5 teaspoons of salt was too much with the saltiness of the feta. I would dial it back to .5 tsp.

Michael Y.

This was delicious. I noted the comment above and only used one teaspoon of salt and that was fine. Next time I'm going to use two average size butternut squash instead of one. The recipe makes plenty of the sauce.

Pamela W.

My family loves this! I usually use about 3 lb squash. In a rush onceI didn't peel the squash and told the gang to leave it behind. Everyone ate it with pleasure. I no longer peel the squash before roasting, but do continue to wash it.