Caramelized Baked Squash with Chili Crisp, Feta & Honey
There is something deeply satisfying about a vegetable that looks like it tried harder than you did. This baked squash is exactly that. Golden, caramelized wedges with crisped edges and a tender center, finished with salty feta, sticky honey, and a spoonful of chili crisp that makes everything feel intentional.
This is not a “healthy side dish” in the sad sense. It’s a vegetable with confidence. The kind of thing you bring to the table and people assume you planned ahead, even if you absolutely did not. It works for weeknights, dinner parties, and those in-between evenings where you’re hungry but emotionally unavailable for complexity.
Caramelized Baked Squash with Chili Crisp, Feta & Honey is cozy, punchy, and low-effort in the best possible way.
Why You’ll Love This Recipe
- Minimal prep, maximum payoff. High heat does all the heavy lifting.
- Sweet, salty, spicy balance. Honey + feta + chili crisp is a reliable power trio.
- Flexible squash energy. Use whatever squash is staring at you from the counter.
- Dinner party–adjacent. It looks chic on a platter with zero garnish anxiety.
- Weeknight friendly. One pan, no babysitting, no regret.
Tips, Tricks & Variations
The key to this baked squash is space and heat. Give the wedges room on the pan and let the oven do its thing. Crowding leads to steaming, and steaming leads to disappointment.
If feta isn’t your thing, goat cheese works beautifully. Ricotta salata is also excellent if you’re feeling fancy in a very specific way. Maple syrup swaps easily for honey, especially if you want a deeper sweetness.
For a dairy-free version, skip the cheese and finish with toasted nuts or seeds for crunch. Still smug. Still good.
Cooking for a toddler or spice-averse person? Roast everything as written, then add chili crisp at the table. Everyone wins.
Serving & Pairings
Serve this squash warm, straight from the platter, with crusty bread to mop up the glossy bits. It’s excellent alongside roast chicken, sausages, or a simple lentil dish. A crisp white wine, something bubbly, or even a salty mocktail all make sense here.
Leftovers are excellent cold, straight from the fridge, ideally while standing.
FAQ
Can I make this ahead of time?
Yes. Roast the squash earlier in the day and reheat at 400°F for 8–10 minutes. Add feta, honey, and chili crisp just before serving.
What squash works best?
Butternut, delicata, acorn, or kabocha all work. Delicata is especially nice because the skin is edible and gets beautifully caramelized.
Is chili crisp very spicy?
It depends on the brand, but it’s more warm and savory than aggressively hot. Start small and add more as needed.
Caramelized Baked Squash with Chili Crisp, Feta & Honey
Ingredients
Main
- 1 large squash butternut, acorn, delicata, or kabocha, seeded and cut into thick wedges
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili flakes optional
- 1/3 cup crumbled feta cheese
- 1 to 2 tablespoons honey
- 2 tablespoons chili crisp
- 2 tablespoons chopped fresh herbs parsley, thyme, or chives
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss squash wedges with olive oil, salt, pepper, smoked paprika, garlic powder, and chili flakes.
- Arrange squash in a single layer on the baking sheet, cut sides down.
- Roast for 35–40 minutes, flipping once halfway, until deeply golden and tender.
- Transfer squash to a serving platter while hot.
- Drizzle with honey, spoon over chili crisp, then finish with feta and fresh herbs.