Sheet-Pan Roasted Squash and Feta Salad

Ingredients

• •1 large acorn or delicata squash
• •¼ tsp freshly ground black pepper
• •½ cup extra-virgin olive oil
• •1½ tsp kosher salt
• •4 slices country bread
• •½ lb Greek feta
• •¼ cup sherry or red wine vinegar
• •1 tsp honey
• •1 tsp thyme leaves
• •1 head radicchio
• •1 pinch Aleppo-style pepper

Cooking Instructions

1. 1.

   Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10-15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8-10 minutes.

   25 min

2. 2.

   Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.

   5 min

3. 3.

   Transfer to a platter and sprinkle with Aleppo pepper (if using).

   2 min