[I’m signing books in Richmond at Southern Seasons today at 4PM! Please check the book tour page for updates; tomorrow’s signing in Chapel Hill has been cancelled.]
I’m so ready for a squash-eating contest. Let’s go.
This dish makes me want to sing “Great Balls of Fire.” The memory of an elementary school tap routine—complete with hot pink and polka-dot spandex—came rushing back while I ate this roasted squash. Oddly specific, yes, but also so vivid that I’m pretty sure that costume is still tucked away in a closet at my parents’ house.
Part of me wants to launch a retro-inspired line of bold, unapologetic clothing and pitch it on Shark Tank. Maybe minus the unitard, but definitely all the pink and polka dots. I wouldn’t be surprised if something similar is hanging in my own closet right now. Old habits die hard.
I’ve mostly abandoned pumpkin this season and hopped on the squash train full-time. I want to roast, mash, toast, and transform every squash variety I can get my hands on. And honestly, if you’ve ever listened to anyone rattle on about pumpkin spice, you know it can taste suspiciously like a candle—so I’ll take real squash over flavored hype any day.
Now, about this particular squash: it’s addictive. I’ll eat it hot from the oven or cold straight out of the fridge. It’s not dressed up with chocolate, peanut butter, or a side of pita and hummus. It stands on its own because the flavor is that good.
The slices get sweet and caramelized from roasting, then they’re coated in a sticky mixture of coconut oil, brown sugar and chili garlic paste that gives them a bright spicy-sweet kick. Crumbled feta and fresh herbs—basil, cilantro, oregano—add cooling, tangy bites that balance the heat. The combination of sweet, spicy, tangy and herbaceous is exactly what you want from a simple roasted vegetable.
I even eat the skin. You can peel it if you prefer, but I like the added texture and save myself a step. Use whatever squash you can find—acorn, butternut, kabocha, delicata—all work beautifully. And yes, I’ll absolutely put this on toast. Predictable? Maybe. Delicious? Definitely.
Spicy Roasted Squash with Feta and Herbs
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Ingredients
- 1 large acorn squash, seeded and cut into slices
- 3 tablespoons coconut oil, melted
- 3 tablespoons brown sugar
- 1 teaspoons chili garlic sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces feta cheese, crumbled
- 1 tablespoon freshly chopped basil
- 1 tablespoon freshly chopped cilantro
- 1 tablespoon freshly chopped oregano
Instructions
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Preheat the oven to 375°F. In a small bowl, whisk together the melted coconut oil, brown sugar and chili garlic sauce.
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Arrange the sliced squash in a baking dish and pour the mixture over the top. Season with salt and pepper and toss to coat. Roast for 20 minutes, turn or toss, then roast for another 20 minutes. Remove from the oven and immediately sprinkle with crumbled feta and the chopped herbs. Spoon any remaining sauce over the squash and serve.
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