52 minutes
A delightful recipe that combines caramelized delicata squash with crunchy toasted pepitas and hazelnuts, creamy tangy Bulgarian feta, and a sprinkle of za’atar and Aleppo pepper for a fragrant, spicy finish.
Delicata Squash, sliced into ½-inch thick rings and seeded
0 lb
Olive Oil, for roasting and serving
to taste
Salt, for seasoning
to taste
Pepitas, toasted
cups
Hazelnuts, preferably skinless, toasted and coarsely chopped
cups
Bulgarian Feta Cheese, crumbled
cups
Za'atar, for finishing
to taste
Aleppo Pepper, for finishing
to taste
1. Prepare and Roast Squash
Preheat your oven to 425ºF. Slice the delicata squash into ½-inch thick rings, remove the seeds, and lay them in a single layer on a sheet pan. Drizzle with olive oil, season with salt, and roast for about 40 minutes until tender and caramelized.
2. Toast Pepitas
In a skillet over medium heat, add a splash of olive oil and the pepitas. Toast for about 2 minutes until browned and fragrant, then transfer to a small bowl.
3. Toast Hazelnuts
Using the same skillet, toast the hazelnuts over medium heat until aromatic. If the hazelnuts have skins, rub them with a kitchen towel to remove the skins, then coarsely chop them.
4. Broil Squash
Switch the oven to broil and broil the squash for an additional 2 minutes to give the edges a golden finish.
5. Assemble the Dish
Crumble the feta cheese over the roasted squash, then scatter the toasted pepitas and chopped hazelnuts. Dust with za’atar and Aleppo pepper, and finish with a final drizzle of olive oil. Serve warm.
Select firm delicata squash with vibrant color and no soft spots. Uniform size is crucial for even cooking.
Roast squash slices in a single layer at 425°F to achieve golden-brown caramelization and prevent steaming.
Wash thoroughly since the skin is consumed. Cut into even half-moons about 1/4 inch thick for balanced cooking.
Use good-quality feta cheese and consider feta marinated in olive oil and herbs. Crumble over warm squash.
Use high-quality extra-virgin olive oil and season with kosher salt, black pepper, and optionally smoked paprika or cayenne for depth.
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