Roasted Beet Pasta with Tahini & Squash Dukkah

Ingredients

• 1 large red beet, roasted and peeled

• 1/2 cup roasted kabocha squash, diced into small cubes (reserve a handful for garnish)

• 3 tablespoons unsalted butter, for finishing the squash

• 1/3 cup feta cheese

• 1/4 cup sheep's milk yogurt

• 3 tablespoons tahini

• 1 tablespoon Calabrian chili paste (adjust to taste)

• 1 garlic clove, minced

• 1 tablespoon lemon juice, plus zest of 1 lemon

• 2 tablespoons olive oil

• 1 teaspoon urfa chili

• Salt and pepper, to taste

• 12 oz pasta (rigatoni or campanelle are ideal)

• 1 tablespoon dukkah, plus extra for garnish

• Reserved pasta water, as needed

Instructions

1. Roast the Vegetables:

   • Preheat the oven to 400°F (200°C). Rub the beet with olive oil, salt, and pepper, then wrap tightly in foil. Roast for 40–45 minutes, or until tender. Let cool slightly, then peel.

   • Dice the kabocha squash into small cubes (about 1/4 inch). Toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25–30 minutes, or until golden and tender. Set aside a handful for garnish.

2. Brown Butter Finish for Squash Garnish:

   • Heat the butter in a small skillet over medium heat. Allow it to melt and cook until it begins to foam and turns golden brown, releasing a nutty aroma (about 3–4 minutes).

   • Add the reserved roasted squash cubes to the skillet and toss gently to coat in the brown butter. Remove from heat and set aside for garnish.

3. Cook the Pasta:

   • Boil the pasta in salted water according to package directions. Reserve 1/2 cup of pasta water before draining.

4. Blend the Sauce:

   • In a blender or food processor, combine:

     • The roasted beet (chopped into chunks for easier blending)

     • Most of the roasted squash (save the brown butter-coated squash for garnish)

     • Feta cheese

     • Sheep's milk yogurt

     • Tahini

     • Calabrian chili paste

     • Garlic

     • Lemon juice

     • Olive oil

     • Urfa chili

   • Blend until smooth and creamy, adding a splash of reserved pasta water as needed to adjust the consistency. Taste and season with salt and pepper.

5. Combine:

   • Return the cooked pasta to the pot. Pour the beet sauce over the pasta and toss to coat, adding more pasta water as necessary to achieve a silky consistency.

6. Plate and Garnish:

   • Divide the pasta among plates. Top with the brown butter-coated squash cubes, a sprinkle of dukkah, and fresh lemon zest.