It's very important to preheat the roasting pan as directed. This will allow squash to brown and caramelize in the most magical of ways.


This recipe is from my Fall 2015 issue!

Serves 6-8

You will need:

2 medium sweet dumpling squash, sliced into 1⁄4” rings, seeds discarded

1⁄2 red onion, thinly sliced into rings

1
1⁄2 tablespoons olive oil

sea salt

freshly ground black pepper

several sprigs fresh oregano


1⁄2 cup pumpkin seeds

2 tablespoons pumpkin seed oil


  1. Place a large baking sheet in oven and heat to 425°F.
  2. Combine squash and onions in a large mixing bowl.
  3. Add olive oil, salt, and pepper and toss to coat vegetables.
  4. Remove baking sheet from oven and quickly arrange squash and onions on pan, creating a single layer.
  5. Strew vegetables with oregano and return to oven.
  6. Roast until squash is golden brown and tender, about 25 minutes.
  7. About 15 minutes into roasting, sprinkle pumpkin seeds over roasting vegetables.
  8. Remove from oven and transfer whole lot to serving platter.
  9. Drizzle with pumpkin seed oil just before serving.

TIP:

Photography by Photography by Dana Gallagher

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