Roasted Squash with Pistachio-Feta Dip

• 2 lbs of your favorite squash (I like delicata, if I can find it, otherwise usually do butternut), cut into 2” wedges

• Olive oil

• 1 tsp cumin

• 1 tsp cayenne pepper

• Salt and freshly ground black pepper

• 3 oz roasted salted pistachios (shelled), divided

• 1 oz feta

• 3 Tbsp olive oil

Preheat oven to 400.

In a large bowl, toss squash with olive oil, cumin and cayenne until evenly coated. Spread on a large rimmed baking sheet and season with salt and pepper. Roast until golden brown and soft when pricked (15-30 minutes), checking on them halfway through to toss around on the pan.

While squash roasts, combine the feta, 2 oz pistachios and olive oil in a small food processor. Pulse until smooth, then set aside. Cut or smash the remaining pistachios into rough pieces.

Arrange the warm squash wedges on plates, add a generous dollop of the pistachio-feta dip, and serve sprinkled with the extra pistachios.