Roasted Butternut Squash with Cumin Seeds, Feta and Pistachios

Step 1

Heat the oven to 400°F with a rack in the lower-middle position. In a large bowl, whisk together the oil, cumin, sugar, ¾ teaspoon Aleppo pepper, 1½ teaspoons salt and ½ teaspoon black pepper. Add the squash and toss. Distribute in an even layer on a rimmed baking sheet, then pour any oil remaining in the bowl over the squash. Roast until golden brown and a skewer inserted into the largest piece meets no resistance, 35 to 40 minutes.

Step 2

Using a wide metal spatula, transfer the squash to a serving platter. In a small bowl, fold together the feta, cream, lime zest and juice and the remaining ¼ teaspoon Aleppo pepper; the mixture will resemble cottage cheese. Spoon the feta mixture over the squash and sprinkle with the pistachios.