Roasted squash and zucchini with whipped feta and pistachios

This is great as either a starter or as part of a spread. It also works as a side dish, served alongside meatballs or roast chicken. Use yellow zucchini if you can; the clash of color looks great with the butternut squash. Playing around: You don’t need to do both the squash and the zucchini, if you’d prefer to have just one or the other. You can also play around with other vegetables—carrots work just as well as the squash. Getting ahead: Roast the squash and zucchini a few hours before serving and mix them with the dressing, they’re happy to sit around for up to 4 hours, at room temperature, before serving. The whipped feta and yogurt mix can also be made up to a day ahead and kept in the fridge until ready to serve.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 475°F. Line two baking sheets with parchment paper.

Step 2

Put the squash into a large bowl with 1½ tbsp of oil, ¾ tsp of salt, and a good grind of black pepper. Mix well, then spread out flat on a prepared baking sheet. Bake for 25 minutes, turning over halfway through so that both sides get some color. Remove from the oven and set aside to cool.

Step 3

Leave the oven on.

Step 4

While the squash is cooking, grease a grill pan and place over high heat.

Step 5

Put the zucchini into a large bowl with the remaining 1 tbsp of oil, ½ tsp of salt, and a good grind of black pepper. Once the grill pan is smoking hot, add the zucchini, in two batches if you need to, and cook for about 3 minutes, rotating the wedges so that they have grill marks on all sides.

Step 6

Transfer to the second prepared baking sheet and bake for 5 minutes, or until they’re cooked through but still retain a bite.

Step 7

Put the honey, half the garlic, the vinegar, tarragon, and ⅛ tsp of salt into a large bowl and mix to combine. Add the squash and zucchini and

Step 8

stir very gently, to coat. Set aside until needed.

Step 9

Put the ricotta, yogurt, 2¼ oz/60g of feta, the lemon zest and juice, the remaining garlic, ⅛ tsp of salt, and a good grind of black pepper into a bowl. Mix well until smooth, using a whisk to break apart the feta.

Step 10

Spread the mixture out on a large serving platter and top with the zucchini and squash. Scatter with the remaining 1¼ oz/40g feta, followed by the pistachios, coriander seeds, and chile flakes. Top with the mint leaves and serve.