Roasted Butternut Squash with Feta & Pistachios

Chicken Sausage served with Roasted Butternut Squash with 

Feta & Pistachios and Sautéed Broccoli

Husband-Tested Recipe from Alice’s Kitchen

Makes 3-4 side servings

Here’s a quick and delicious side dish to make on a weeknight.  For this recipe, you’ll only need the bulb end of the butternut squash. Cube up the rest of the butternut squash for another recipe. Here are some Husband-Tested Recipe suggestions for what to do with the other half of the butternut:  

Black Bean Chili withButternut Squash & Kale

Butternut Squash &Corn Chowder

Butternut Squash & Sage Orzo

Roasted Chicken & Butternut Squash Soup

Preheat oven to 450F.

Peel a butternut squash.  Slice off the ends of the squash.  Cut up the neck end of the squash and save for another dish.  Cut the bulb end of the squash in half.  Scoop out the seeds and discard.  (We either compost the seeds or leave them out for the wildlife.) Slice the butternut squash in ½-inch slices.  Place them on baking sheet pan.  Drizzle with a bit of olive oil. Sprinkle with kosher salt and freshly ground pepper.  Toss the squash slices to coat.  Roast the squash slices for about 20 minutes or until fork tender.  Remove the baking sheet from the oven and sprinkle the squash with about 2 Tablespoons feta cheese*.  Turn the oven on the broiler setting.  Place the squash under the broiler until the cheese melts and begins to brown a bit.  (This only takes about 1 minute or so. Watch carefully so that it doesn’t burn.) Remove the baking sheet and sprinkle the squash with about ½ cup shelled and chopped pistachios*. Serve.

*Blue cheese or goat cheese would be yummy as well.

*Feel free to substitute hazelnuts or pecans or walnuts for the pistachios.