Spicy Roasted Squash with Feta and Herbs. (2024)

Recipes

by Jessica October 16, 2014

[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 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?*

*no

posted in: Fall, Recipes, Side Dishes, Vegetarian 102 comments