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Slow roasted squash
Slowly roast juicy and hearty squash with pine nuts and feta.
YIELDS
2
TO
4
Ingredients
- 1 large winter squash, such as kabocha, buttercup, acorn, or butternut
- Olive oil, as needed
- Kosher salt and black pepper, to season
- 2 to 3 tablespoons pine nuts or chopped walnuts
- 1/2 cup (125 ml) plain Greek yogurt
- 1 garlic clove, finely minced
- 1/2 lemon, zested and juiced
- 1/4 teaspoon cayenne pepper
- 1/2 cup (75 g) crumbled feta cheese
- 3 to 4 tablespoons roughly chopped mint
- 1/2 cup (125 ml) pomegranate seeds
Directions
- Heat your oven to 400ºF.
- Using a sharp knife, poke the squash six or seven times. This will allow steam to escape so the squash won’t burst while it roasts. Place the squash onto a sheet pan and roast in the oven until tender. Depending on the size of your squash, this can take anywhere from 45 minutes to one and a half hours.
- When tender, remove the squash from the oven and cut in half. Lightly oil the pan. Using a spoon, carefully remove the seeds then scoop the tender flesh into large bite-sized chunks and place them onto the oiled pan. Discard the skins.
- Turn your broiler to high. Drizzle the squash with more olive oil, season with salt and pepper, and broil the squash for five to eight minutes or until the top begins to turn golden brown.
- Meanwhile, place a small skillet over medium heat and toast the nuts for 1 to 2 minutes or until lightly golden and fragrant. Set aside. In a small bowl, mix the yogurt, garlic, lemon zest, lemon juice, and cayenne pepper together. Season with salt.
- To serve, drizzle or dollop the lemony yogurt over the squash and scatter with the toasted nuts, feta cheese, mint, and pomegranate seeds. Enjoy!
TIP: The cooked squash can be kept whole, cooled to room temperature, and stored in the fridge for up to three days. When ready to use, cut it in half, remove the seeds, and tear the squash into large bite-sized chunks. Broil and dress as directed above.
