PISTACHIO FETA CRUMBLE TOPPED SQUASH

Cranberry Pistachio Feta Crumble: Mix flour, feta, pistachios, cranberries and brown sugar in bowl; add melted butter and mix until crumbly. Refrigerate until ready to use. Halve and seed squash. Slice each half into 5 or 6 wedges and lay in roasting pan or large baking dish. Pour orange juice overtop and cover tightly with foil. Bake in preheated 350°F oven for 60 to 75 minutes or until tender. Remove squash to a tray to cool slightly. Strain orange juice left in the pan into glass measure; add additional orange juice as needed to measure 3/4 cup. Scrape the flesh from the squash into bowl; discard skin. Add sour cream, butter, brown sugar, salt and pepper. Whip with a hand mixer until creamy. Spread whipped squash in a shallow 8-cup baking dish. Sprinkle with crumble. Bake for 35 to 45 minutes or until the topping is golden. (Make-ahead: Casserole can be made ahead and refrigerated for up to 3 days. Bring it out at least 30 minutes before baking. Alternatively, start it in a cold oven and bake for the full 45 minutes.