Roasted Butternut Squash with Tahini and Feta

Heat oven to 425 degrees and lower rack to lowest position. Peel squash removing all the fibrous skin (about 1/8" deep) until squash is completely orange with no white flesh remaining. Halve squash lengthwise and scrape out seeds. Slice squash into 1/2" thick slices. Toss squash with melted butter, salt, and pepper. Arrange on rimmed baking sheet in a single layer. Roast until back row is well browned, 25-30 minutes. Rotate sheet and bake until that back row is well browned, 6-10 minutes more. Remove squash from oven and flip each piece. Continue to roast until squash is very tender and browned, 10-15 minutes longer. For the topping: whisk tahini, olive oil, lemon juice, honey, and salt together in a small bowl. Transfer squash to a platter and drizzle with tahini mixture. Sprinkle with feta, pistachios, and mint and serve. From: COOK'S ILLUSTRATED, Jan./Feb. 2014