Roasted Butternut Squash with Tahini and Feta

Cooks Illustrated

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Source URL: www.cooksillustrated.com

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Cuisine: Fusion

Course: Sides

Reviews

1 reviews, average rating 5.0 / 5

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Queezle_Sister

12 years ago

★ ★ ★ ★ ★ 5/5

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Delicious, flavorful, and beautiful. Never has squash disappeared so quickly at my house. I think that one could use less butter in the initial stage (buttering the squash to get it to brown), but it did brown nicely. I had to divide my squash into two pans (which I lined with parchment for easier clean up), and kept having them trade upper/lower shelves in my oven.

Many thanks to Kaye16 for telling me about this recipe.

2 comment(s)

kaye16 · 12 years ago

Don't think it was me who told you, but it does look like a good recipe!

Queezle_Sister · 12 years ago

I guess you pointed out some of the cooks illustrated ottolenghi modifications, but maybe not this specific one. I never would have looked for it had you not mentioned it in the forums. Both my 18 yr old son and my husband said this was the best squash they ever tasted. A 3-lb squash disappeared in a single meal.

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