Cumin Roasted Squash Wedges with Pistachio Feta Dip

Cumin-Roasted Squash Wedges with Pistachio-Feta Dip

Cumin-Roasted Squash Wedges with Pistachio-Feta Dip


40 minutes

Details
  • Servings:   4
  • Calories:   560
  • Protein:   14g
  •  
  • Fiber:   8g
  • Sugar:   8g
  • Carb Total:   31g
  •  
  • Trans Fat:   0g
  • Saturated:   11g
  • Fat Total:   43g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • greek
  • mediterranean
Ingredients
  • 2 1/4 pound (1 kg) seeded squash with skin, preferably Hokkaido or butternut, cut into 2-inch (5 cm) wedges
  • 1/4 cup (60 ml) olive oil
  • 1 teaspoon ground cumin
  • 1 pinch ground black pepper, plus more to taste
  • 1 pinch coarse sea salt, plus more to taste
  • 1 ounce (30 g) salted pistachios, roughly chopped (for the topping)
  • 2 ounce (60 g) salted pistachios
  • 6 ounce (170 g) feta
  • 3 tablespoon olive oil
  • 1/4 teaspoon ground cumin, plus more to taste
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