Roasted Winter Squash with Feta, Arugula, and Lemon

Roast thick butternut-squash wedges until browned at the edges and tender inside, then finish with peppery arugula, salty feta, and a bright lemon dressing.

Browned orange squash wedges in a glass dish, with bowls of arugula and crumbled white cheese nearby; exact squash and seasoning are uncertain.

4 vegetable-side portions per full batch · About 15 min hands-on · about 45 min total

https://cyrusramsey.com/roasted-winter-squash-feta-arugula-lemon/

Ingredients

Roasted squash

  • 1 butternut squash, about 2 pounds whole (about 1 1/2 pounds peeled and seeded)
  • 1 1/2 tablespoons olive oil (from the listed 2 tablespoons)
  • 1/4 teaspoon fine salt (from the listed 1/2 teaspoon)
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sweet paprika

Lemon, greens, and feta

  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons olive oil (remaining amount)
  • 1/4 teaspoon fine salt (remaining amount)
  • 2 cups loosely packed arugula
  • 1/3 cup (about 45 g) crumbled feta

Method

Recipe by Heather Schiefelbein.

  1. Prepare the oven and squash. Heat the oven to 425°F (220°C). Line a rimmed 18-by-13-inch sheet pan with parchment. Trim the squash ends, stand it on a flat cut end, and peel it with a sturdy vegetable peeler. Cut it lengthwise, scoop out the seeds, then slice the flesh into even wedges about 3/4 inch thick.
  2. Season and arrange. Toss the squash wedges with 1 1/2 tablespoons of the olive oil, 1/4 teaspoon of the salt, the black pepper, cumin, and paprika. Arrange them in one layer with space between the pieces. If they touch or overlap, use a second pan; crowding traps steam and limits browning.
  3. Roast until tender. Roast for 18 minutes, turn each wedge, and roast 10–15 minutes more. The edges should be browned and a fork should pass into the thickest center without a hard core. Wedge thickness and squash water content affect the timing.
  4. Make the lemon dressing. In a small bowl whisk the lemon zest, lemon juice, remaining 1 1/2 teaspoons olive oil, and remaining 1/4 teaspoon salt.
  5. Finish and serve. Put the warm squash on a serving platter and crumble the feta over it. Toss the arugula with the lemon dressing just before serving, then arrange it beside or over the squash so it stays fresh and peppery.

Serving, useful notes and storage

Equipment: sturdy vegetable peeler, chef's knife, stable cutting board, rimmed 18-by-13-inch sheet pan (or two smaller pans), parchment, bowl, whisk or fork, and spatula. Use edible butternut squash; other winter-squash varieties have different peel and cooking needs.

One batch makes four side portions of roughly 5–6 ounces prepared squash each, plus greens and feta. For eight portions, spread the wedges over two pans and rotate the pans between oven racks once; do not double the pieces on a single pan.

Variation: if you prefer a milder green, replace up to half the arugula with baby spinach and dress the greens just before serving.

Keep leftover squash, feta, and arugula separate when possible. Refrigerate cooked squash in a shallow container within 2 hours, or within 1 hour when the air is above 90°F. Keep it at 40°F (4°C) or colder and use within 3–4 days of the original cooking date. Reheat squash to 165°F (74°C), then add fresh arugula; the greens are best served fresh.

Photo is serving inspiration; the exact squash variety and seasoning shown are unknown. This butternut, cumin, paprika, feta, and lemon version was developed independently. Editorially reviewed for proportions, ingredient use, seasoning, pan capacity, timing, and food safety; not kitchen-tested.

Photo: Alesia Kozik / Pexels: Original photo on Pexels · Pexels License.

Food-safety references: safe temperatures, cooling and refrigeration, and cold-storage chart.