Roasted Squash Wedges with Feta Yogurt Sauce, Crispy Sumac Shallot, and Mint Oil

Roasted Squash Wedges with Feta Yogurt Sauce, Crispy Sumac Shallot, and Mint Oil

Prep Time: 35 minutes

Cook Time: 45 - 55 minutes

Servings: 4 - 6

Ingredients:

Roasted squash

• 2-3 squash (I recommend a combination of delicata, acorn, and kabocha)
• Olive oil
• Salt
• Dill

Feta yogurt sauce

• 7 oz feta
• ¼ cup full-fat yogurt
• Zest of ½ an orange (or 1 tsp orange peel powder)
• 2-3 tsp honey

Crispy sumac onion

• 1 shallot, thinly sliced
• ⅓ cup neutral oil
• Sumac
• Salt

Mint oil

• Large bunch mint leaves, stems removed (about 6 cups mint)
• 1 cup neutral oil

Directions:

1. ROASTED SQUASH: Preheat the oven to 430F. Line two baking trays with parchment paper.
2. Cut the ends of the squash, then cut the squash in half lengthwise. Scoop out the seeds. Cut the squash into large wedges, then place on the baking trays.
3. Drizzle generously with olive oil and season with a large pinch or two of salt. Toss with your hands to coat, then arrange the wedges flat onto the baking trays.
4. Bake the squash for 25 - 35 minutes, longer as needed, flipping halfway through until deeply brown and caramelized. Set aside to cool.
5. FETA YOGURT SAUCE: In a small blender, add the feta yogurt sauce ingredients. Blend until completely smooth, and adjust to taste with more orange or salt as needed. Store in the fridge until ready to use.
6. MINT OIL: Bring a large pot of water to a boil. Blanch the mint leaves for 30-45 seconds, then drain immediately. Once it is cool enough to handle, squeeze out any excess water.
7. Add the blanched mint to a blender along with the neutral oil. Blend until smooth, then add pour into a small pan or pot. Bring to a simmer or medium heat, then reduce heat to low and simmer for 8-10 minutes. Remove from the heat and strain through a cheesecloth or coffee filter.
8. CRISPY SUMAC SHALLOT: Heat a small pot or cast iron over medium heat. Add the neutral oil.
9. Once shimmering, add the shallot slices, stirring frequently to prevent burning. Once they are lightly golden, remove them onto a draining rack or paper towel-lined plate. Toss them in a small bowl with the salt and a generous pinch of sumac.
10. ASSEMBLE: Spread a generous dollop of the feta yogurt sauce onto the serving plate, then pile on the roasted squash. Garnish with the crispy shallot, mint oil, and a few sprigs of dill.