Roasted butternut squash with pistachios and feta recipe

We wanted to kick up the flavor of roasted butternut squash without resorting to a cloyingly sweet or excessively rich treatment. For a more balanced and nutritious approach, we used a light hand with bold-flavored pistachios and briny feta. First, to get perfectly cooked squash, we peeled it to remove not only the tough outer skin, but also the rugged fibrous layer of white flesh just beneath, exposing the vibrant orange, supremely tender flesh full of beta-carotene. To encourage the natural sugars in the squash to caramelize, we used a hot 425-degree oven, placed the squash on the lowest oven rack, and increased the roasting time to evaporate moisture. We added our flavorings: pistachios for crunch and some heart-healthy fat, mint for brightness, and feta for tang and richness. Spiked with a touch of honey and lemon juice, tahini (another good source of healthy fats plus calcium and iron) was the perfect topping and made for a simple, beautiful presentation. This dish can be served warm or at room temperature. For the best texture, be sure to peel the squash thoroughly, removing all of the fibrous flesh just below the skin.