SERVES 6
This is a great side dish, as it hits lots of notes. The squash is sweet and creamy, the feta salty and briny, and the pomegranate seeds give tartness and texture. Mint is always a great last-minute addition as it adds vibrant freshness to brighten any dish.
Cutting the squash a bit smaller and tossing all of the ingredients together turns this composed side dish into a perfect mezze dip for flatbreads.
Delicata season seems to end quite quickly in Nantucket. If you are unable to find delicata squash, butternut squash will be perfect in its place.
INGREDIENTS
6 tablespoons unsalted butter
½ stick cinnamon
6 fresh sage leaves
3½ to 4 pounds delicata squash, trimmed, seeded, and sliced into ¾-inch-thick rings
½ teaspoon kosher salt
2 ounces feta cheese, crumbled (½ cup)
½ cup pomegranate seeds
½ cup fresh mint leaves, torn
Aleppo pepper
Preheat the oven to 375°F.
Cook the butter with the cinnamon stick in a small saucepan over medium heat. Once the butter begins to smell like caramel and is beginning to brown, remove the pan from the heat and carefully add the sage leaves. Remove and discard the cinnamon stick.
Place the squash in a large bowl, add the sage brown butter and salt, and toss to coat. Arrange the squash on a baking sheet in an even layer. Bake for 15 to 20 minutes, until easily pierced with a paring knife.
Arrange the squash on a serving platter. Crumble the feta over the squash, followed by the pomegranate seeds, torn mint leaves, and Aleppo pepper. Serve immediately.