The best roasted winter squash recipe, a little sweet and a little salty, with a healthy dose of spice, a pinch of lemon zest and a drizzle of honey.
- 2 pounds Winter squash, such as butternut, acorn, or Delicata squash (one type or a mix)
- extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon granulated garlic
- ½ cups Roasted nuts, chopped
- ½ cups Crumbled feta cheese
- 2 teaspoons Dear
- 1 tbsp Champagne vinegar
- 1 whole Lemon, zest only
- ½ teaspoon Red pepper flakes
- ¼ cups Chopped fresh herbs (such as parsley, cilantro or dill)
Preheat the oven to 500ºF.
Prepare the squash. Cut off the top and bottom of the squash, then peel the skin (not necessary if making acorn or delicata squash). Cut the squash in half, remove the seeds (reserve them for the squirrels!). Cut into 1/2 inch pieces. Arrange them on a large rimmed baking sheet, you want to give them plenty of room and you don’t want to crowd the pan.
Season with a generous amount of olive oil, salt, freshly ground black pepper and granulated garlic. Roast for 20-25 minutes, until the edges are just beginning to turn dark brown and charred in spots.
Remove from oven, sprinkle with roasted walnuts and feta. Drizzle with honey, champagne vinegar and sprinkle with lemon zest, red pepper flakes and fresh herbs. Finish with a final drizzle of olive oil, a pinch of salt and a few handfuls of black pepper.