SHEET-PAN ROASTED SQUASH AND FETA SALAD
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Provided by Anna Stockwell
Categories Squash Bread Feta Vinegar Honey Thyme Sheet Pan Sheet-Pan Dinner Radicchio Escarole Dinner One-Pot Meal Fall Quick & Easy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10-15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8-10 minutes.
- Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
- Transfer to a platter and sprinkle with Aleppo pepper (if using).
FARRO WITH ROASTED SQUASH, FETA AND MINT
Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat or fish. You can use whatever kind of squash you like here, either peeled or unpeeled. Squash skin is perfectly edible; let anyone who objects cut theirs away at the table (though see if you can get them to try it first). If you don't have farro, you can substitute brown rice. Just increase the cooking time by about 20 minutes.
Provided by Melissa Clark
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. Prepare the squash: In a large bowl, mix together olive oil, sugar, cinnamon, salt, pepper and cayenne. Add squash and toss well to coat with the spiced oil. Lay the squash pieces out flat on one or two rimmed baking sheets.
- Roast squash until the bottoms are golden, 10 to 15 minutes. Carefully turn the pieces over and continue to roast until tender, another 10 to 20 minutes.
- Meanwhile, make the farro: In a medium pot, bring the apple cider, 2 cups water and the salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. If the liquid evaporates before the farro is done, add a little more water. Or, if there's still liquid in the pot when the farro is done, drain it.
- In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. Add farro and toss well, adding more oil or salt, or both, if needed.
- To serve, spoon the farro on a platter and top with the squash, feta, mint or arugula, or both, and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 60 grams, Fat 28 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 888 milligrams, Sugar 16 grams
ROASTED SQUASH SEEDS
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 50m
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees. Toss together all ingredients and spread mixture in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring every 15 minutes, until seeds are crisp and pulp is caramelized, 50 to 60 minutes. Let cool completely before serving. Squash seeds can be made up to 1 week ahead and stored at room temperature.
GRILLED FETA AND ROASTED SQUASH SANDWICH
I had a hunk of butternut squash lingering in my refrigerator, and it turned out to be the perfect ingredient for a grilled cheese and vegetable sandwich. I roasted it to bring out its sweetness, and paired it with chopped fresh sage, my favorite herb to use with winter squash. The rest came together quite naturally. The sweet and earthy flavors against the salty feta are perfect. You'll have more mashed roasted squash than you need for one sandwich. Use it in another, or freeze it for another night when you're too tired to cook.
Provided by Martha Rose Shulman
Time 40m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Preheat the oven or toaster oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon of the olive oil and salt and pepper to taste. Place in the oven and roast until tender and lightly caramelized, 20 to 25 minutes, stirring every 10 minutes. Remove from the oven and transfer to a bowl.
- Mash the squash with a fork. Stir in the sage. Taste for salt and pepper and add if desired. Measure out 1/4 cup (freeze or refrigerate the rest) and spread on one slice of the bread. Top with the crumbled feta and walnuts. Top with the remaining slice of bread and press down to secure. Drizzle the remaining olive oil over the top slice.
- Toast in toaster oven 3 to 4 minutes, until the cheese has melted. Remove from the oven, press down firmly, cut in half and serve.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 21 grams, Carbohydrate 65 grams, Fat 32 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 952 milligrams, Sugar 12 grams, TransFat 0 grams
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