Cumin-Roasted Squash Wedges With Pistachio-Feta Dip Recipe

Name: Cumin-Roasted Squash Wedges With Pistachio-Feta Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Squash; 2 1/4 pounds (1 kg) seeded squash with skin, preferably Hokkaido or butternut, cut into 2-inch (5 cm) wedges; 1/4 cup (60 ml) olive oil; 1 teaspoon ground cumin; 1 pinch ground black pepper, plus more to taste; 1 pinch coarse sea salt, plus more to taste; 1 ounce (30 g) salted pistachios, roughly chopped (for the topping); Pistachio-Feta Dip; 2 ounces (60 g) salted pistachios; 6 ounces (170 g) feta; 3 tablespoons olive oil; 1/4 teaspoon ground cumin, plus more to taste

Servings: persons

Squash
2 1/4 pounds (1 kg) seeded squash with skin, preferably Hokkaido or butternut, cut into 2-inch (5 cm) wedges
1/4 cup (60 ml) olive oil
1 teaspoon ground cumin
1 pinch ground black pepper, plus more to taste
1 pinch coarse sea salt, plus more to taste
1 ounce (30 g) salted pistachios, roughly chopped (for the topping)
Pistachio-Feta Dip
2 ounces (60 g) salted pistachios
6 ounces (170 g) feta
3 tablespoons olive oil
1/4 teaspoon ground cumin, plus more to taste

1
Preheat the oven to 400u00b0F (200u00b0C).
2
Place the squash in a baking dish. Whisk together the olive oil and cumin and season generously with pepper. Pour this over the squash and use your hands to toss and coat the squash in the oil. Sprinkle with coarse sea salt and roast for 15 minutes. Turn the squash wedges over and continue roasting until golden brown and soft when pricked with a fork-about 7 minutes for the Hokkaido squash and 15 minutes for the butternut squash.
3
While the squash is roasting, make the pistachio-feta dip: Pulse the pistachios in a food processor until finely ground. Add the feta, olive oil, and cumin, and puree until smooth. Season to taste with additional cumin. Transfer to a bowl, cover, and set aside.

2187

kcal

Calories

242

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Squash, 2 1/4 pounds (1 kg) seeded squash with skin, preferably Hokkaido or butternut, cut into 2-inch (5 cm) wedges, 1/4 cup (60 ml) olive oil, 1 teaspoon ground cumin, and more.

Yes, Cumin-Roasted Squash Wedges With Pistachio-Feta Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cumin-Roasted Squash Wedges With Pistachio-Feta Dip

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