Roasted Delicata Squash with Chili Honey and Feta

Steps

1. Step 1

   Heat the oven to 425°F and set a rack in the middle.

   425°F

2. Step 2

   Scrub the squash well — the skin stays on and softens as it roasts. Trim off the ends, stand each squash up and halve it lengthwise, then scoop out the seeds with a spoon. Lay the halves cut side down and slice crosswise into 1/2-inch half-moons.

   10 min

   • 2 delicata squash (about 2 lb total)
3. Step 3

   On a large rimmed baking sheet, toss the squash with the olive oil, kosher salt and several grinds of black pepper. Spread into a single layer with one cut side down, leaving a little space between pieces so they brown instead of steam.

   • 2 delicata squash (about 2 lb total)
   • 2 tbsp olive oil
   • 1/2 tsp kosher salt
   • black pepper
4. Step 4

   Roast for 15 minutes, then flip each piece with a spatula and roast 8–10 minutes more, until deeply browned at the edges and creamy-tender when pierced.

   25 min, hands-off · 425°F

5. Step 5

   While the squash roasts, combine the honey, butter and red pepper flakes in a small saucepan over low heat. Warm, swirling, for 2–3 minutes, until the butter melts and the mixture smells toasty — don't let it boil. Take it off the heat and stir in the vinegar and a pinch of salt.

   5 min

   • 3 tbsp honey
   • 1 tbsp unsalted butter
   • 3/4 tsp red pepper flakes
   • 1 tbsp apple cider vinegar
   • 1 pinch salt
6. Step 6

   Pile the hot squash on a platter. Drizzle the warm chili honey over the top, then scatter with the crumbled feta, torn mint and pepitas. Serve right away.

   • 3 oz feta
   • 1/4 cup fresh mint leaves
   • 2 tbsp roasted pepitas

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026