This is the sheet pan that disappears first at every fall dinner. Sweet, caramelized squash, shallots roasted until they go soft and jammy, then salty feta, tart cranberries and a shower of fresh chives right before it hits the table. It looks like you fussed. You really didn't.
Ingredients
For the roast
- 1 large butternut squash (about 3 lb), peeled, seeded and cut into 1 inch cubes
- 6 shallots, peeled and halved lengthwise, root ends left on
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp ground coriander (optional, but worth it)
To finish
- ½ cup dried cranberries
- 3 oz feta, crumbled
- 1 small bunch chives, thinly sliced
- 1 tsp maple syrup or honey (optional)
Method
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Heat the oven
Set your oven to 425°F and line a large rimmed sheet pan with parchment.
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Break down the squash
Trim off the top and bottom so the squash sits flat. Cut it where the narrow neck meets the round base. Stand each piece upright and peel downward with your chef's knife, following the curve. Halve the base, scoop out the seeds, then cut everything into even 1 inch cubes.
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Prep the shallots
Peel the shallots and slice them in half lengthwise. Keep the root end on so the layers hold together in the oven.
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Season and spread
Toss the squash and shallots with olive oil, salt, pepper and coriander right on the pan. Spread everything into a single layer with a little space between pieces. Crowded squash steams instead of browning, so use two pans if you need to.
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Roast
Roast for 20 minutes, flip everything with a spatula, then roast another 12 to 15 minutes until the edges are golden and a knife slides through the squash with no resistance.
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Finish and serve
While it's still hot, scatter the cranberries over the pan so they plump up a little. Let it cool for 5 minutes, then add the feta and chives. Drizzle with maple syrup if you like a touch more sweetness. Serve straight from the pan.
Knife Notes
Butternut squash has a reputation for being tough to cut, and most of that comes down to technique and a sharp edge.
- Reach for a chef's knife, 8 inches or longer. The length lets you cut through the dense base in one smooth stroke instead of sawing.
- Always make a flat side first. A squash that rolls is a squash that slips. Trimming the ends gives you a stable base for every cut that follows.
- Slice chives, don't chop them. Gather them into a tight bundle and draw a sharp blade across in long, light strokes. A dull edge bruises them and they turn dark and wet.
- Keep your cubes even. Uniform pieces roast at the same rate, so you won't end up with some burnt and some still firm.
Good to Know
Make ahead: Peel and cube the squash up to 2 days early and keep it in an airtight container in the fridge. Roast it the day you plan to serve.
Swaps: Goat cheese works beautifully in place of feta. Dried cherries or pomegranate seeds can stand in for cranberries, and toasted pepitas add a nice crunch.
Leftovers: Keep them in the fridge for up to 3 days. They're great cold over arugula with a squeeze of lemon.
