Roasted Mediterranean Squash with Cauliflower Couscous, Green Olives and Whipped Feta Dill Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the butternut squash on a large sheet pan and toss with 2 tablespoons olive oil, sweet paprika, ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

   Roast the squash for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until tender and browned at the edges.

3. 3

   While the squash roasts, heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the riced cauliflower and cook for 2 minutes. Stir in 2 minced garlic cloves, half of the lemon zest, 1 tablespoon lemon juice, dried oregano, and 1/8 teaspoon salt. Sauté for 4 to 5 minutes more, until the cauliflower is tender but still fluffy.

4. 4

   Add the green olives and fresh parsley to the cauliflower couscous, stir well, and turn off the heat.

5. 5

   In a small processor or with an immersion blender, blend the feta cheese, Greek yogurt, fresh dill, the remaining garlic clove, the remaining lemon zest, the remaining 1 tablespoon lemon juice, 1/2 tablespoon olive oil, honey, and 1/8 teaspoon black pepper until thick and smooth.

6. 6

   Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant.

7. 7

   To serve, spread the cauliflower couscous onto plates, top with the roasted squash, add spoonfuls of whipped feta dill cream, and finish with the toasted pumpkin seeds. Adjust with the remaining salt if needed and serve right away.