Roasted Butternut Squash with Pistachios and Feta
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By Appears in Cook's Illustrated January/February 2014
We wanted to kick up the flavor of roasted butternut squash without resorting to a cloyingly sweet or excessively rich treatment.
WHY THIS RECIPE WORKS
For a more balanced and nutritious approach, we used a light hand with bold-flavored pistachios and briny feta. First, to get perfectly cooked squash, we peeled it to remove not only the tough outer skin, but also the rugged fibrous layer o...
