Cumin Roasted Squash Wedges with Pistachio Feta Dip
Ingredients
- 2 1/4 pound (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)
- 2 ounce (60 g) salted pistachios
- 6 ounce (170 g) feta
- 3 tablespoon olive oil
- 1/4 teaspoon ground cumin, plus more to taste
Instructions
Cumin-Roasted Squash Wedges with Pistachio-Feta Dip serves 4 original recipe by Food52.
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