Roasted Squash Steaks
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
Ingredients
- 1 butternut squash*
- ½ red onion, thinly sliced
- 3 Tbsp vinaigrette,** plus more for serving
- ¾ tsp salt
- 6 oz [170 g] ¼ in [6 mm] sliced feta
- 1 Tbsp chopped fresh rosemary needles, plus more for serving
- 8 pitted, halved Medjool dates (125 g)
Instructions
- Preheat the oven to 500°F [260°C].
- Peel the butternut squash, slice off the stem, slice in half, and discard the seeds and pulp. Slice into about eight ¾ in [19 mm] thick wedges.
- Line a rimmed sheet pan with parchment paper and place the squash and onion slices on it. Drizzle on the vinaigrette and use your hands to coat evenly. Arrange the squash in a single layer with space around each piece (use 2 sheet pans if necessary, and don’t crowd the pan) and sprinkle with the salt. Layer the feta on and around the squash, and sprinkle with the rosemary.
- Roast for about 20 minutes, until the feta is charred in spots and the squash has cooked through (stop before it gets mushy). Sprinkle on the dates after 15 minutes of roasting.
- Serve with a small sprinkling of rosemary needles (do not sprinkle whole sprigs), and drizzle with a little more vinaigrette, to taste.
Notes
* One medium butternut squash is ideal for the quantities in this recipe, but any firm-fleshed winter squash will work. If your squash is larger or smaller, simply scale up or down the toppings.
** I linked here to my favorite recipe, which you’re welcome to make (without water). Or feel free to use your favorite vinaigrette.
Find it online: https://cardamomandtea.com/43859/roasted-squash-steaks/