Spicy Roasted Squash with Feta and Herbs.
I’m so ready for a squash eating contest. Let’s go.
This makes me want to sing Great Balls of Fire… which I think came from belting out “great rings of fire!!!” 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 fabulous – like so, so fabulous that I’m 98% certain it’s 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. I’m SURE it would go over well.
I probably have something similar in my closet right now. Surprised?
So here’s the deal: I’ve 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? It’s kind of perfect because let’s be real… 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.
I’m 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.
I’m so in lust.
And you can totally eat the skin! Take it off if you want, but I’m 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 find… like butternut, kabocha, delicata… you know. See? I can’t quit the squash.
Um, I also want to eat this on toast. Could I BE more predictable?*
- 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
- 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!