Cumin-Roasted Squash Wedges With Pistachio-Feta Dip

• Squash
• 2 1/4 pounds (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)
• Pistachio-Feta Dip
• 2 ounces (60 g) salted pistachios
• 6 ounces (170 g) feta
• 3 tablespoons olive oil
• 1/4 teaspoon ground cumin, plus more to taste

1. Preheat the oven to 400u0b0F (200u0b0C).
2. Place the squash in a baking dish. Whisk together the olive oil and cumin and season generously with pepper. Pour this over the squash and use your hands to toss and coat the squash in the oil. Sprinkle with coarse sea salt and roast for 15 minutes. Turn the squash wedges over and continue roasting until golden brown and soft when pricked with a fork-about 7 minutes for the Hokkaido squash and 15 minutes for the butternut squash.
3. While the squash is roasting, make the pistachio-feta dip: Pulse the pistachios in a food processor until finely ground. Add the feta, olive oil, and cumin, and puree until smooth. Season to taste with additional cumin. Transfer to a bowl, cover, and set aside.

skin, olive oil, ground cumin, ground black pepper, salt, pistachios, pistachios, feta, olive oil, ground cumin

Taken from food52.com/recipes/81660-cumin-roasted-squash-wedges-with-pistachio-feta-dip (may not work)