The Pioneer Woman Tasty Kitchen
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Roasted Winter Squash with Creamy, Crunchy Toppings

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Level: Easy

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Description

The best roasted winter squash recipe that’s a little sweet and a little savory, with a healthy dose of spice, a dash of lemon zest, and a drizzle of honey.

Ingredients

  • 2 pounds Winter Squash, Such As Butternut, Acorn, Or Delicata Squash (one Type Or A Mixture)
  • Extra Virgin Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 teaspoon Granulated Garlic
  • ½ cups Roasted Walnuts, Chopped
  • ½ cups Crumbled Feta Cheese
  • 2 teaspoons Honey
  • 1 Tablespoon Champagne Vinegar
  • 1 whole Lemon, Zest Only
  • ½ teaspoons Red Pepper Flakes
  • ¼ cups Chopped Fresh Herbs (such As Parsley, Cilantro, Or Dill)

Preparation

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.

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