Roast Winter Squash with Pistachios

This roast squash with pistachios is a simple and elegant way to gussy up plain old roasted winter squash. Simply add feta, a sprinkling of pistachios, a drizzle of cumin oil, and voila, your side dish just became a star.

A metal roasting pan filled with roast squash, feta, and pistachios on a wooden table with pistachios scattered around it.

Don’t be surprised if this roast butternut squash with feta and pistachios steals everyone’s attention from everything else on the table. It’s hard not to be completely smitten with the sophisticated edge that a sprinkling of pistachios along with some baked feta and a drizzle of cumin oil lends these comfortingly familiar roast squash wedges.–Angie Zoobkoff

Roast Squash with Pistachios

  • Quick Glance
  • (1)
  • 15 M
  • 1 H
  • Serves 4
5/5 - 1 reviews
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Ingredients


Directions

Preheat the oven to 400°F (200°C).

In a large bowl, whisk together the oil and cumin. Add the squash and toss to combine.

Place the feta in the center of a 9-by-13-inch (23-by-33-cm) baking dish. Arrange the squash on top of and around the cheese, drizzling the oil from the bowl over everything. Season to taste with salt and pepper.

Roast until the butternut squash is golden brown and tender, 30 to 45 minutes.

Sprinkle everything with the pistachios and serve warm or room temperature.

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Recipe Testers' Reviews

Wow, is this ever a delicious result from such simple ingredients! This will absolutely be going on our Thanksgiving menu.

The aroma of the cumin oil, combined with the brininess of the feta, toasty nuts, and caramelized squash was such a wallop of flavor. I had to really restrain myself from polishing off the entire thing. Were I in a more judicious mood, I might have been able to get 6 side-dish servings, but as I was not, my friend and I were fighting each other for the last morsels in the pan.

Next time I make this, I will try drizzling a tablespoon or so of high-quality maple syrup or honey over the top for the last 15 minutes of roasting. But that might just be gilding the lily because it's fantastic as written!

I used a butternut squash, but I am certain that Hokkaido, Acorn, or Delicata would also yield excellent results. I can also envision different iterations with pumpkin seeds or pecans, perhaps adding some smoked pimenton de la vera to the oil with cumin. Fun to ponder!

Hands-on time was 15 minutes, including cutting the squash. If you were inclined to use pre-cut squash, hands-on time would be 5 minutes.

I used a 14-inch cast-iron skillet and loved the caramelization it gave to the bottom of the squash.

I ended up roasting the squash for 45 minutes to get some nice, deep caramelization.

We devoured it hot, straight out of the pan, like two animals! Normal people might be inclined to serve it warm or at room temperature, and either way would be great. This is a can't-miss recipe!

What a terrific recipe! The combination of flavors is outstanding and the preparation is straightforward. As an added plus, the ingredients are readily available. The savory flavor of the baked feta creates a great balance to the sweetness of the squash, and the pistachios make for the perfect trifecta.

I used a butternut squash, but can see this working well with my new favorite delicata squash. My only suggestion for improvement is to cut back on the quantity of olive oil and roast it a bit longer to ensure a deep golden brown.

I baked it on a sheet pan, which allowed for plenty of space to spread out the squash slices. The recipe provided plenty for 3 of us as a side dish. The quantity of oil called for is excessive, and my recommendation is to cut back to 1/4 cup and eliminate the extra 2 Tablespoons drizzled on before baking.

This dish was the perfect accompaniment to our pork tenderloin main dish.

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Comments

  1. 5 stars
    Great recipe. Easy to put together, looks really good on the table, and the flavours are so nice together. I’ll be adding this to my repertoire.

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