Mediterranean Butternut Squash is a flavorful side dish with roasted squash topped with tahini dressing, feta cheese, mint, and pistachios!
- 1½ pounds butternut squash
- 1½ Tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon tahini
- 2 teaspoons extra virgin olive oil
- 1½ teaspoons fresh lemon juice
- 1 teaspoon honey
- 1 pinch salt
- ¼ cup feta cheese crumbled
- ¼ cup toasted pistachios shelled
- 2 Tablespoons fresh mint chopped
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Preheat oven to 425℉ (or 218.33℃).
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Slice stem end and bottom off of squash. Peel squash until the orange flesh (no white) is showing. Slice squash in half from top to bottom. Remove/discard seeds and "stringy pith". Place a squash half, cut side down, on cutting board. Slice into ½" thick "half-moon" shaped pieces. Repeat with remaining half.
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Place squash slices in a large bowl; drizzle with 1½ Tbsp. olive oil; season with salt/pepper. Toss until evenly coated with olive oil; set bowl aside.
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In a small bowl, use a whisk to combine tahini, lemon juice, honey, 2 teaspoons of olive oil, and a small pinch of salt. Set aside.
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Lay squash in a single layer on a baking sheet. Bake at 425℉ on a lower rack for 20 minutes. Rotate baking sheet; continue to cook 6-10 more minutes. Remove pan from oven; use spatula to turn each slice over. Put pan back in oven; bake 10 more minutes, or until squash is very tender and well-browned.
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Layer or "shingle" squash slices in a single line on a serving platter. Drizzle with tahini dressing, ensuring each slice gets some! Sprinkle crumbled feta, pistachios and chopped mint leaves evenly on top. Serve hot and enjoy!