• 1 large (2 1/2-3lb) butternut squash
• 3 Tbsp unsalted butter - melted
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 Tbsp tahini
• 1 Tbsp extra-virgin olive oil
• 1 1/2 tsp lemon juice
• 1 tsp honey
• pinch salt
• 1 oz feta cheese - finely crumbled (1/4 cup)
• 1/4 cup shelled pistachios - toasted and chopped fine
• 2 Tbsp chopped fresh mint

1. Heat oven with rack in lowest position to 425 deg. Remove skin and fibrous threads from squash until completely orange. Halve squash lengthwise and scrape out seeds. Place squash, cut side down on cutting board and slice crosswise 1/2“ thick.
2. Toss squash with melted butter, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25-30 min. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6-10 min. Remove squash from oven and use spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10-15 min longer.
3. For the topping: While squash roasts, whisk tahini, oil, lemon juice, honey, and salt together in small bowl.
4. Transfer squash to large serving platter drizzle tahini mixture evenly over squash. Sprinkle with feta, pistachios, and mint and serve.

Serves: 4-6      Total Cook Time: 55 min. 
Source: Cook's Illustrated