Servings: 6
Total Time: 1 hour
Ingredients
- 1 medium butternut squash (about 2 pounds), halved and seeded
- 3 red onions, halved tip to tip then sliced into 1-inch wedges
- ¼ cup olive oil, plus more as needed
- Salt and pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ cup crumbled feta
- ¼ cup full-fat yogurt
- ¼ cup freshly squeezed orange juice (from 1 small navel orange)
- 10 ounces baby spinach
- 2 tablespoons roasted, salted sunflower or pumpkin seeds
Instructions
Heat the oven to 425 degrees. To a sheet pan, add the squash and onions. Use the tip of a sharp knife to pierce the squash all over. Coat everything, including the squash skin, with 3 tablespoons of olive oil then season with salt and pepper. Season the cut side of the squash with the cumin and ½ teaspoon of the coriander. Place cut-side down and surround with the onions.
Roast until the squash skin is blistered, browned and easily pierced with a fork, 25 to 40 minutes, depending on the thickness of the squash.
- While the squash and onions cook, prepare the dressing: In a large serving bowl, combine the feta, yogurt and orange juice with the remaining 1 tablespoon olive oil and ½ teaspoon coriander. Season to taste with salt.
Remove the squash from the oven and let cool slightly. Add the spinach to the serving bowl; toss to coat in the dressing. Use a spoon to scoop bite-size pieces of the squash from the skin, placing them on the sheet pan to cool slightly. When done, discard the skin and scrape everything on the sheet pan into the bowl, tossing to combine. Season to taste with salt or more oil. Garnish with the sunflower seeds and a few grinds of pepper and serve warm or at room temperature.