Roasted Winter Squash with Creamy, Crunchy Toppings

Preheat oven to 500ºF.

Prep the squash. Trim off the top and bottom of the squash, then peel the skin (not necessary if you’re making acorn or delicata squash). Cut the squash in half, scoop out the seeds (save them for the squirrels!). Cut into 1/2-inch pieces. Arrange on a large rimmed sheet pan, you want to give them plenty of room and 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 edges just start to get dark brown and blackened in spots.

Once they’re out of the oven, scatter roasted walnuts and feta cheese over everything. Drizzle with honey, champagne vinegar, and sprinkle with lemon zest, red pepper flakes and fresh herbs. Finish it off with a final drizzle of olive oil, a pinch of salt, and a few cranks of black pepper.