| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 medium delicata squash
- 2 medium red jalapenos or Fresno peppers
- 3 tablespoons white balsamic vinegar
- 1/4 cup plus 1/2 teaspoon olive oil
- 1 tablespoon harissa
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon pumpkin pie spice
- Pinch cayenne pepper
- 1 1/2 ounces feta cheese, crumbled
Instructions
- Preheat the oven to 425 degrees F.
- Cut the squash in half lengthwise and scoop out and reserve the seeds in a small bowl. Cut the squash into 1-inch half-moons and place into a large bowl.
- Thinly slice 1 of the jalapenos and place in a small bowl with the white balsamic, making sure the vinegar covers the peppers completely. Set aside to pickle while the squash cooks.
- Meanwhile, thinly slice the remaining jalapeno and transfer to a small skillet with 1/4 cup of the olive oil and 1 teaspoon of the harissa. Cook over medium-high heat, stirring frequently, until the peppers are shimmering and starting to lighten in color in the center and the seeds are turning golden brown, about 5 minutes. Strain the oil into the large bowl with the squash and add the remaining 2 teaspoons harissa, 1 teaspoon salt and a generous amount of freshly ground black pepper. Use tongs (the oil will be hot) to toss everything together. Transfer to a baking sheet and bake until a butter knife can be inserted easily into the squash and removed, about 30 minutes.
- While the squash is cooking, toss the seeds with the pumpkin pie spice, cayenne pepper, remaining 1/2 teaspoon olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer to a baking sheet and bake until light golden and crispy, 7 to 8 minutes.
- Transfer the squash to a serving platter. Drain the jalapenos and sprinkle over top along with the feta cheese and roasted seeds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 261 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 9 mg |
| Sodium | 650 mg |
Reviews
Absolutely delicious!! I will definitely make this again!!
So delicious! First time using delicata squash – love that it doesn’t require peeling!! The recipe compliments the sweet squash perfectly with feta & spicy pickled peppers. I used store-bought roasted pumpkin seeds to save time.
This was AMAZING. I didn’t have any peppers, so I did some Wickles. This recipes will be an autumn go to.
The flavor combination is great and you can adjust the spice level by adding or reducing the jalapeno amount. I didn’t have harissa so I used red miso and it turned out really well.
I can’t ever find delicata squash in my grocery store, so I used acorn instead. I bet butternut would be great too as long as it was peeled. I also can’t ever get Fresno or red jalapenos in my grocery store either; so I just used a regular green one. I was disappointed with how much heat my harissa was lacking, I’ll have to add more next time. Also, I found that goat cheese went much better with this dish than feta. I didn’t care much for the pumpkin pie spice in this particular dish.