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Best Roasted Butternut Squash with Cumin Seeds, Feta and Pistachios
Ingredients
  • ¼ CUP EXTRA-VIRGIN OLIVE OIL
  • 2 TEASPOONS CUMIN SEEDS, LIGHTLY CRUSHED
  • 1½ TEASPOONS PACKED LIGHT BROWN SUGAR
  • 1 TEASPOON ALEPPO PEPPER OR ¾ TEASPOON SWEET PAPRIKA MIXED WITH ¼ TEASPOON CAYENNE PEPPER, DIVIDED
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 2 POUND BUTTERNUT SQUASH, PEELED, HALVED LENGTHWISE, SEEDED AND CUT CROSSWISE INTO 1-INCH-THICK PIECES
  • 4 OUNCES (1 CUP) FETA CHEESE, CRUMBLED (SEE HEADNOTE)
  • 3 TABLESPOONS HEAVY CREAM
  • ¼ TEASPOON GRATED LIME ZEST, PLUS ½ TEASPOON LIME JUICE
  • 3 TABLESPOONS RAW OR ROASTED PISTACHIOS, CHOPPED
Steps
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