If you like feta and veggies, this is a dish for you. The tangy whipped feta perfectly complements the squash and nuts. Adapted from Falastin.

Ingredients

• ½ small butternut squash, sliced lengthwise, seeds scooped out and cut into ¾”-inch” slices
• 2.5 T olive oil
• salt and black pepper, to taste
• 1 lb zucchini, cut into 8 slices
• 1 T honey
• 2 garlic cloves, crushed
• 1 T cider vinegar
• 1 cup ricotta
• 3 T Greek yogurt
• 3.5 oz feta, roughly crumbled
• 1.5 T lemon juice
• ⅓ c pistachios, toasted and chopped
• 1 t ground coriander
• ¾ t aleppo chile flakes
• ¼ c mint leaves

Instructions

1. Heat oven to 475F. Line two baking sheets with parchment paper. Set aside.
2. Combine the butternut squash, 1.5 T olive oil, ¾ t salt, and black pepper in a large bowl. Toss to combine.
3. Spread squash on one of the prepared baking sheets in a single layer. Roast for 25 minutes, turning the squash slices over halfway through. When browned and soft, remove from oven and set aside to let cool slightly.
4. Heat a grill pan over high heat and grease with olive oil.
5. Combine zucchini, 1 T olive oil, ½ t salt, and black pepper in a large bowl. Toss to combine.
6. Once the grill pan is hot, add zucchini and cook for a few minutes on each side until the slices are covered in grill marks.
7. In a large bowl, whisk honey, 1 clove crushed garlic, vinegar, and ⅛ t salt.
8. Add the cooked squash and zucchini and stir gently to coat in the dressing.
9. In a food processor, combine ricotta, yogurt, feta, lemon juice, 1 clove crushed garlic, and a few twists of black pepper.
10. Pulse until smooth and creamy.
11. To serve, to a smear of the feta mixture with the zucchini and squash. Sprinkle with pistachios, coriander, chile flakes, mint leaves, and extra crumbles of feta.