HERBED BUTTER BUTTERNUT SQUASH WITH FETA-PISTACHIO CRUMBLE & MAPLE-ORANGE-TAHINI YOGURT

1. Preheat the oven to 425°F (220°C). 2. Add the butter, oil, rosemary, thyme and salt to a small bowl. Use a fork to mix ingredients together. 3. Place the butternut squash on a sheet pan and add the butter mixture and toss to coat the squash. Place the pan in the oven and roast for 30-35 minutes, tossing halfway. 4. While the squash roasts, make the tahini yogurt. Add all ingredients to a small bowl. Mix well to combine. Add the water and mix again until creamy, adding more water if needed (1/2 tbsp at a time). Set aside. 5. Make the crumble. Add the pistachios to a cutting board and chop, then add the arugula and chop to combine, followed by the feta and chop all ingredients together to form a “crumble.” Add the orange zest, salt and pepper to mix to combine. 6. Plate the squash, then top with the crumble. Add a drizzle of the sauce.