Name: Roasted Butternut Squash With Feta and Dates

Ingredients:

• For the vinaigrette
  • 1/2 cup olive oil
  • 1 tablespoon plus 2 teaspoons balsamic or red wine vinegar
  • 1 tablespoon plus 2 teaspoons water
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons maple syrup
  • 1 clove garlic, finely grated or pressed
  • 1/4 teaspoon fine salt, plus more to taste
• For the squash
  • 1 medium butternut squash (2 pounds)
  • 1 small red onion (6 ounces), halved and thinly sliced
  • 1/2 teaspoon fine salt, plus more to taste
  • 6 ounces feta, cut into 1/4-inch-thick slices
  • 1 tablespoon chopped fresh rosemary, plus more for serving
  • 8 Medjool dates, pitted and quartered

Instructions:

• Position a rack in the middle of the oven and preheat to 500 degrees.
• Make the vinaigrette: In a small jar, combine the oil, vinegar, water, mustard, maple syrup, garlic and salt, screw on the lid, and shake to emulsify. Taste, and season with more salt as needed.
• Make the squash: Use a sharp vegetable peeler to peel the squash. Cut off the stem, cut the squash lengthwise in half, and scoop out and discard the seeds and pulp (or save the seeds for roasting). Cut the squash into 3/4-inch-thick wedges.
• Line a large sheet pan with parchment paper and place the squash and onions on it. Drizzle over 1/4 cup of the vinaigrette and use your hands to coat evenly.
• Arrange the vegetables in a single layer with a little space around each piece (using 2 sheet pans if necessary to avoid overcrowding the pan). Sprinkle with the salt.
• Layer the feta on and around the squash and sprinkle with the rosemary.
• Roast for 10 minutes, then top with the dates.
• Continue roasting for 5 to 10 minutes, or until the feta is charred in spots and the squash has cooked through but isn’t mushy.
• Transfer to a serving platter, garnish with more rosemary, and drizzle with a little more vinaigrette, to taste, if you’d like.
• Serve hot, warm or at room temperature.

Comments:

Source: Washington Post, 15 Nov 2023

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