Roasted Spiced Squash With Whipped Feta and Pistachios

• 2½ lb winter squash (such as butternut, honey nut or delicata), deseeded and cut into 1-inch-thick slices
• 2 tsp ground coriander
• 1 tsp ground cumin
• Extra-virgin olive oil
• Salt and pepper
• ½ cup toasted pistachios, roughly chopped
• Handful dill, parsley or mint, roughly chopped
• Crushed red pepper, to top
• 1 (6-ounce) package feta, crumbled
• 1 garlic clove, roughly chopped
• ½ lemon, finely zested, plus 1 tablespoon juice
• 3½ tbsp milk or water

Instructions

1. Heat the oven to 425 degrees.
2. Place the squash on a sheet pan and add the coriander and cumin. Drizzle generously with olive oil, season with salt and pepper, then toss until the squash is evenly coated. Arrange in a single layer and roast until tender and golden, 25 to 30 minutes.
3. Meanwhile, prepare the whipped feta: Place the feta, garlic, lemon juice and 3 tablespoons milk into a small blender or food processor; purée until completely smooth, adding another tablespoon of milk if it’s too thick or chunky. The texture should be thick and velvety but easily spreadable (similar to hummus). Stir in the lemon zest and season with lots of black pepper. Spread the whipped feta onto a large serving plate or platter.
4. Place the squash on top of the whipped feta and then scatter over the pistachios, herbs and crushed red pepper. To finish, drizzle with olive oil and season with salt and pepper.