Hot Honey Delicata Squash with Pepitas and Feta
Half-moons of delicata squash roasted until caramelised, drizzled with chili honey and finished with toasted pepitas, crumbled feta and lime.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Delicata is the easy winter squash: thin skin, no peeling, and a flavor somewhere between sweet potato and corn. Give the pieces room on the pan so they brown rather than steam. The hot honey keeps well in a jar for weeks, so make a double batch for toast and roasted carrots.
Method
-
Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
-
Trim the ends off the squash, halve lengthwise and scoop out the seeds. Slice each half crosswise into 1/2-inch half-moons. The skin is edible, so there is no need to peel.
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Toss the squash with the olive oil, salt and cumin. Spread in a single layer with space between the pieces.
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Roast , flipping once, until the cut sides are deeply golden and a knife slides in easily.
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Scatter the pepitas on a corner of the pan or in a small dry skillet and toast until they puff and pop.
-
Warm the honey and red pepper flakes in a small saucepan over low heat for , then stir in the vinegar.
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Pile the squash on a platter, drizzle with the hot honey, and top with the pepitas, feta, lime juice and cilantro.
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