Spicy Roasted Squash with Feta and Herbs.
[I’m signing books in Richmond at Southern Seasons today at 4PM! Please note the book tour page for updates, specifically tomorrow’s signing in Chapel Hill which is cancelled.]
I’m so ready for a squash eating contest. Let’s go.
This makes me want to sing Great Balls of Fireā¦ which I think came from belting out āgreat rings of fire!!!ā in my kitchen (we barely have furniture so the acoustics are unreeeeal) while eating this squash which then transported me back to my elementary years when I had a tap routine for a dance recital to great balls of fire and wore some hot pink and black and white polka dot spandex unitard outfit that was so fabulousĀ – like so, so fabulous that Iām 98% certain itās still hanging in one of the closets at my parents’ house. It would fit a seven year old, if I remember correctly.
Really tempted to design a line of clothing like that for someone my age and take it to Shark Tank. Minus the unitard. Plus all the pink and polka dots. Iām SURE it would go over well.
I probably have something similar in my closet right now. Surprised?
So hereās the deal: Iāve almost completely abandoned pumpkin. I am all aboard the squash train and want to make any and everything with all the squash in the universe. Oh, by the way, can we talk about this pumpkin spice rant? Itās kind of perfect because letās be realā¦ pumpkin spice almost does taste like a candle.
Luckily I love candles and am a crazy candle lady. Someone make me a butternut squash candle pronto.
Now THIS squash. Gah. Let’s talk.
Iām kind of in love with eating this as a snack. Hot or cold. How am I that person? It doesn’t include chocolate or peanut butter or pita or hummus. Or cheese and tortillas made into a quesadilla.
It’s just that it has SO much ridiculous flavor. The slices themselves are a bit sweet and caramely from being roasted – but are also covered in a chili garlic brown sugar mixture which HELLO… is fantastic. The feta and herbs add a refreshing and almost cooling element that works with the heat. If that makes sense. Does that make sense? If you get feta, it should. There is a little tang and creaminess as well. The entire combo… stop it.
Iām so in lust.
And you can totally eat the skin! Take it off if you want, but Iām lazy so I leave it on. Eddie ate it for the first time a few weeks ago and is converted. I like it for added texture. And obviously use whatever squash you have on hand or can findā¦ like butternut, kabocha, delicataā¦ you know. See? I canāt quit the squash.
Um, I also want to eat this on toast. Could I BE more predictable?*
Spicy Roasted Squash with Feta and Herbs
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
- Preheat the oven to 375 degrees F. In a small bowl, whisk together the coconut oil, brown sugar and chili garlic paste.
- Place the sliced squash in a baking dish and pour the mixture over top. Season with salt and pepper then toss well to coat. Roast for 20 minutes, then toss a bit and roast for 20 minutes more. Remove the squash from the oven and immediately cover with the crumbled feta and herbs. Scoop out any extra sauce from the baking dish and place it on top Serve!
Did you make this recipe?
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I appreciate you so much!
*no
102 Comments on “Spicy Roasted Squash with Feta and Herbs.”
I’m totally down for a squash eating contest! I love that this is spicy, because sweet squash can be a little much after a while. I just posted a butternut squash soup with fried garlic and chili oil, which I LOVED. Spicy squash forever!
I’m off the pumpkin train too and totally riding the squash train. Especially acorn and delicata squash because hello….don’t have to peel it = amazing. I’m lazy I guess. This spicy squash looks so insane!
I am craving something like this more than ever! That combination of salty and sweet would make great salad topper. It is sad that that it hard to get real squash here in Australia..
Yeah, I’m very nearly over pumpkin (thanks a lot internet/pinterest). I loved that John Oliver video, hadn’t seen it yet! Thanks for sharing it!
Also, feta makes everything bettah :)
Kabocha and delicata are my favorites and yes, skin on all the way! I love squash of any kind though. And I wrote a book on pumpkin so I kinda do love it but this time of year, I admit, there’s just a wee bit much of it going on! Pinned!
Yum! This looks amazing!
I would probably eat a shoe if it had feta on top, so this looks just about perfect. I’m in South America right now, so it’s funny to see everyone posting fall recipes when it’s spring where I am. Just means I have an ever growing list of stuff to make when I get home!
Always looking for new squash dishes, this one sounds great :)
I’m totally on board with the toast idea, with some extra feta. YUM!
I LOVE JOHN OLIVER. …”Kind of like everyone calling themselves a DJ all of a sudden, when what they really mean is that they own an iPad and have been to a party.” Ahhh. Anyway. All the squash, all the time. Love this!!!!
Yum yum yum! Can’t wait to try this. I also think it would be the perfect addition to our Thanksgiving table!
Emily
http://www.workinggirlafterhours.com
Gotta love roasted squash. Love your version of it! The feta on top sounds awesome!
I’m sort of dying here … I can’t get enough squash either … and I totally eat the skin – more out of the fact that I can’t be bothered to peel it. Plus they’re soooo pretty.
I need to eat this soon – and kill me, but I feel like it would taste amazing as a quesidillia — happening.
100% serving this for Thanksgiving! Great idea!
Besides eating as a snack… any suggestions for serving it with as a side for a meal?
I’ll have to try this pretty soon! x
http://www.wild-cherrytree.com
this looks DIVINE! making ASAP.
Shamefully, I have never had Acorn squash. But THIS! This makes me want to run out and get one tonight to make for Friday night snacking. Yes!
I have never been on the pumpkin train either. Just dont get the craze.
I’ve never been a huge fan of squash…but damn, you make squash look GEWD.
I like you. I put feta on my squash every time I eat it (which is often), but I’ve never made it all fancy with herbs. Now, of course, I must! Also, my husband told me the other day that if we find out in a few years that winter squash causes cancer, I’m a goner because of how much I’ve consumed over the years. I figure we gotta die somehow, ya know? I’m totally fine with death by squash.
GIVE ME ALL THE SQUASH: acorn, delicata, kabocha (new favorite as of this week!)…hot, cold, but always roasted in coconut oil! Squash eating contest FTW!
I have never eaten squash this way girl!! It looks super delish and tasty!
This looks amazing! Question – will the Chapel Hill book signing be rescheduled? I am in Raleigh :)
YES! I am definitely going to try this with the butternut squash that I have on hand!
that looks a-mazing!
xo, cheyenne
I haven’t tried too many squash recipes, but this one looks like it can’t be ignored! Yum!
I love squash too! The candle company that I help run sells a butternut pumpkin scent that smells AMAZING. I have to remind myself that I am not allowed to eat the candles when we are making that one!
I just bought an acorn squash and now I know what to do with it – thanks!
John Oliver is the jam. His instagram account is pretty hilarious too.
Oh yummm, I just so happen to have most of these ingredients on hand, and I’m going to head to the grocery store stat to get the other ingredients and make this deliciousness!
THIS…diced and added to warm quinoa and raosted, charr-y kale. Dinner.
THIS…diced and added to warm quinoa and roasted, charr-y kale. Dinner.
I would never think of feta with squash. It looks amazing!
You singing Great Balls of Fire makes me want to watch the movie with a bowl of this delicious squash in front of me. :)
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Wondering what chili garlic sauce is? Do I make it up or is it something I can find in the grocery store?
You can usually find it in the asian section :)
1.) This recipe looks amazing. Already pinned.
2.) So happy I got to see you yesterday.
3.) Come back to Richmond and stay longer so that we can hang out and I can show you around. :)
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Spicy and roasted – I am in! This squash looks fantastic!
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Made this tonight – husband had one serving – I had the rest – kids got none!!
Awesome. Soooo good. Minus the cilantro. I never include ingredients that start with “c” and end in “ilantro”. Just how it is. Fabulous without it anyway. Reading through Simply Delish now as well. Thanks for all your inspiration!
YUM. Looks so good!!
I love butternut squash, and can’t wait to try it this way.
I love this Jessica! I’m a bit of a herb hoarder at the moment – this is right up my street!
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Trader Joe’s has discontinued their chili garlic paste! Ah! What do I do?
Can’t wait to make this – I have a ton of squash right now, thanks!
I used “Huy Fong” garlic chili sauce and it came out amazing!
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i love this! I stumbled across it on Pinterest and made it that night it looked so amazing. I cut the squash into a little bit thicker slices and ate it as a meal with parmesan & sage risotto!
Dear Jessica
I am Nupur, and I blog at The Veggie Indian. I’m writing you since I came across your lovely site, and would like your permission to feature one of your recipes (spicy roasted squash with feta and herbs) for one of the roundups I am preparing for November ā Must try fall recipes.
In this post I would introduce you, your site and the recipe (with links back to your blog). I would also like to include one of your photos from this recipe, so you could send me a high res one or I will take from the post itself.
Thank you very much for your consideration and I hope to hear from you by Sunday 5th November if possible.
Best Wishes
Nupur
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