My Fall Favorite
Hello, my dear. Come sit. Let’s talk about squash. It is my favorite fall friend. I love its sweet, nutty smell in a hot oven. It feels like a warm hug on a cool day.
This recipe is a little party on a plate. We roast the squash until it’s caramelized and tender. Then we add salty feta and crunchy pistachios. A drizzle of lemony tahini ties it all together. Doesn’t that sound wonderful?
A Little Kitchen Story
I first made this for my grandson, Leo. He said he didn’t like squash. I just smiled and kept cooking. When he tried it, his eyes got big. “This is squash?” he asked. He ate two helpings. I still laugh at that.
That’s why this matters. Food is about sharing and surprise. It can change a “don’t like” into a “love.” Have you ever changed your mind about a food? Tell me about it.
Why We Roast It Well
The secret is in the browning. We roast the squash pieces a long time. We flip them once. This isn’t just to cook it. It’s to create flavor. Those dark, caramelized bits are the best part.
That’s another reason this matters. Good food often needs patience. The waiting makes the result sweeter. Fun fact: The browning is called the Maillard reaction. It’s science that makes food taste amazing!
The Finishing Touches
Now for the fun part. We make a simple sauce. Just tahini, lemon, honey, and oil. Whisk it until it’s smooth. It’s creamy and tangy. It makes everything sing.
Then we scatter the toppings. Salty feta cheese. Toasty chopped pistachios. Fresh green mint. Each bite is different. Do you prefer salty or crunchy toppings on your veggies?
Your Turn to Cook
This dish is perfect for a weeknight. It’s also fancy enough for guests. It’s all about balance. Sweet squash, salty cheese, rich nuts, and bright mint. They all work together.
So give it a try. Let that wonderful smell fill your kitchen. What’s your favorite cozy, roasted vegetable? I’d love to know. Share your stories with me.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butternut squash | 3 pounds | Peeled, seeded, and sliced |
| Cold-pressed extra-virgin olive oil | 3 tablespoons | Divided |
| Salt and pepper | To taste | |
| Tahini | 1 tablespoon | |
| Lemon juice | 1½ teaspoons | |
| Honey | 1 teaspoon | |
| Feta cheese | 1 ounce (¼ cup) | Crumbled |
| Pistachios | ¼ cup | Shelled, toasted, and chopped fine |
| Fresh mint | 2 tablespoons | Chopped |
Instructions
Step 1: First, get your oven very hot, at 425 degrees. Peel your butternut squash until it’s all orange. Cut it in half and scoop out the seeds. Then, slice it into half-inch pieces. I still laugh at that time I tried to peel a round squash. It rolled right off the table!
Step 2: Toss your squash slices with oil, salt, and pepper. Lay them flat on a baking sheet. Roast them until the bottoms get a lovely brown color. This takes about half an hour. (A hot oven is the secret for good browning!)
Step 3: Now, carefully flip each piece over. Let them roast again until tender. The other side will get nice and brown, too. Doesn’t that smell amazing? It always reminds me of autumn afternoons. Do you prefer your squash sweet or savory? Share below!
Step 4: Whisk tahini, lemon, honey, and oil for the dressing. Place your beautiful squash on a platter. Drizzle that creamy sauce all over. Finally, sprinkle with feta, pistachios, and mint. The colors make me so happy. It’s ready to share with everyone at the table.
Creative Twists
You can make this dish your own. Try using sweet potato slices instead of squash. It’s just as cozy. Use goat cheese for a tangier flavor than feta. A little sprinkle of pomegranate seeds adds a sweet, juicy crunch. Which one would you try first? Comment below!
Serving & Pairing Ideas
This squash is a wonderful main dish. I love it with a simple green salad. Some warm, crusty bread is perfect for soaking up the dressing. For a drink, a crisp apple cider is lovely. Grown-ups might enjoy a glass of chilled white wine. Which would you choose tonight?
Keeping Your Squash Happy and Ready
Let’s talk about leftovers. They are a gift to your future self. Store cooled squash in a sealed container in the fridge. It will be good for three days. You can freeze it for up to two months, too. I freeze portions in little bags.
I remember my first time reheating this. I used the microwave. It got a bit soggy. Now I use the oven or a skillet. A quick warm-up makes the edges crispy again. Batch cooking this saves a busy weeknight.
Why does this matter? Good storage saves food and money. It also means a tasty meal is always close. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Squash Snags
First, squash can be hard to cut. Be safe. Use a sharp knife and a steady surface. I once used a dull knife. It slipped! A sharp knife is your best friend here.
Second, the pieces might not brown. Crowding the pan steams them. Give each piece some space. This creates those delicious caramelized edges. That flavor is the best part.
Third, the tahini sauce can be too thick. Just add a teaspoon of warm water. Whisk until it’s drizzle-able. Fixing small problems builds your cooking confidence. It also makes the final dish sing. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, all the ingredients are naturally gluten-free. Enjoy it freely.
Q: Can I make it ahead?
A: Absolutely. Roast the squash and make the sauce a day early. Assemble just before serving.
Q: What if I don’t have pistachios?
A: Toasted almonds or pepitas work beautifully. Cooking is about using what you have.
Q: Can I double the recipe?
A: You can! Just use two baking sheets. Switch their oven positions halfway through.
Q: Any optional tips?
A: A pinch of chili flakes adds a nice warmth. *Fun fact: Butternut squash is actually a fruit!* Which tip will you try first?
From My Kitchen to Yours
I hope you love this recipe as much as I do. It always feels like a celebration on a plate. The colors make me so happy. I would love to hear about your cooking adventure.
Tell me about it in the comments. Did your family enjoy it? Have you tried this recipe? Your stories are my favorite thing to read. Thank you for spending time in my kitchen today.
Happy cooking!
—Elowen Thorn.
Festive Pistachio and Feta Roasted Squash
Description
Roasted Butternut Squash with Pistachios and Feta
Ingredients
Instructions
- Adjust oven rack to lowest position and heat oven to 425 degrees. Using 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.
- Toss squash with 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper and arrange in single layer on rimmed baking sheet. Roast until bottoms of squash toward back of oven are well browned, 25 to 30 minutes. Rotate sheet and continue to roast until bottoms of remaining squash are well browned, 6 to 10 minutes.
- Flip each squash piece and continue to roast until very tender and bottoms are browned, 10 to 15 minutes.
- Transfer squash to serving platter. Whisk tahini, lemon juice, honey, remaining 1 tablespoon oil, and pinch salt together in bowl. Drizzle tahini mixture over squash and sprinkle with feta, pistachios, and mint. Serve.
Notes
- Nutritional information is referenced in the text with ‘View Nutritional Information,’ but specific nutrition details are not provided in the given text.