January’s Kitchen Garden Recipe - Cumin Roasted Squash with Pistachio Feta Dip

Adapted from Meike Peters amazing cookbook Eat in My Kitchen, this roasted squash recipe is a new favourite in the Sleeping Dog household.

Over the years, we’ve grown a lot of squash and pumpkins. We tend to have lots (and lots) of them to store over the winter months, making it easy for soups, stews, and other treats, but roasting is a favourite. You can use any type of squash you have left from the autumn harvests. The pistachio, cumin and feta dip elevates the roasted goodness and adds a fresh spin to this winter favourite.

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2 lbs seeded squash with skin cut into 2 inch wedges

1/4 C olive oil

1 tsp ground cumin

ground pepper & course sea salt to taste

FOR THE PISTACHIO FETA DIP

2 ounces shelled pistachios (I prefer unsalted)

6 ounces feta

3 Tbsp olive oil

1/4 tsp ground cumin, plus more to taste

FOR THE TOPPING

1 ounce pistachios, roughly chopped

Preheat oven to 400 degrees F

Place the cut squash in a baking dish. Whisk together the olive oil, cumin and season generously with pepper. Pour this over the squash and use your hands to toss and coat the squash in oil. Sprinkle with coarse sea salt and roast for 20-25 mins until golden and soft when pricked with a fork.

While the squash is roasting, make the dip. Pulse the pistachios in a food processor until finely ground. Add the feta, olive oil, and cumin. Puree ‘til smooth. If mix is too thick, add a little warm water. Season to your taste with additional cumin if needed. Transfer to bowl and let sit.

Arrange the warm squash pieces on a plate and add a generous dollop of the pistachio feta dip to each wedge. Sprinkle with the chopped pistachios and enjoy.

Makes 3-4 servings