Can’t go wrong with any type of roasted squash, right? Especially as we enjoy the cooler weather. This is a quick and easy way to enjoy the bountiful fall produce. And it pairs well with just about any meat or poultry that you may be serving.
To start off, be sure to wash your squash really well. You’ll be roasting the slices without removing the skin.
One word of warning …you’ll need a very sturdy sharp knife to cut through the raw squash. Each one is halved vertically, then after the seeds are removed you’ll give each half a quick trim from either end break it down into half-inch slices.
The slices are divided evenly between two large rimmed baking sheets. At that point, the spices are blended with the olive oil then poured over the squash. Let’s take a minute and talk about the spices. The recipe calls for one teaspoon of smoked paprika and one-eighth teaspoon of ground red (cayenne) pepper. You’ll find that the finished dish is fairly spicy. Definitely moderately spicy, I’d say. But if you like a lot of heat and spice, feel free to increase that red pepper accordingly. I have used a quarter teaspoon and found that it was a bit too much for our taste. But we’re wimps and tend to shy away from anything that is very spicy. It’s all about what you and your family prefer.
I find that it’s most efficient to use your hands to toss it all together. Spread the slices out so that they are in a single layer with no overlaps to ensure even roasting and browning. Then …just to be sure it’s all coated, use a pastry brush to even it all out.
So these guys will hang out in a hot oven for about a half-hour. That’s it. They’ll come out all golden and tender with beautifully caramelized edges.
And here’s the best part. You can combine the slices by transferring them from one baking sheet to the other then finish this off right in the pan. Especially if you’re serving family style. Or simply transfer the roasted goodness to a serving platter before topping it all off with your feta crumbles and fresh sage leaves. Just be sure to use a platter large enough so that the squash can be spread out with slight overlaps here and there.
Most enjoyable when served immediately.
spicy roasted acorn squash with feta crumbles
Adapted from the Good Housekeeping Test Kitchen
A welcome addition to your fall menu.
- 3 medium acorn squash, vertically halved, seeded & cut into 1/4" slices (each squash about 21 ounces)
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/8 teaspoon ground red (cayenne) pepper (or more, if desired)
- 1/2 teaspoon finely ground kosher salt
- 6 fresh sage leaves, finely chopped (plus extra leaves for garnish, if desired)
- 1/2 cup crumbled feta cheese (about 2 ounces)
Preheat oven to 425°F.
In a small bowl, stir together the olive oil, paprika, cayenne, and salt. Divide the squash slices and the oil mixture between 2 large rimmed baking sheets, tossing to coat. Arrange in a single layer without any overlaps.
Bake for 30 to 35 minutes or until tender with caramelized edges, switching racks halfway through. Transfer the roasted squash to a serving platter; sprinkle with chopped sage and feta crumbles. If desired, garnish with additional fresh sage leaves. Serve immediately.