Caramelized Baked Squash with Chili Crisp, Feta & Honey
Deeply caramelized baked squash finished with salty feta, sweet honey, and punchy chili crisp for maximum cozy payoff with minimal effort.
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.
Notes
High heat creates caramelized edges with very little effort. Use pre-cut squash if needed. Goat cheese can replace feta; maple syrup can replace honey. For toddler-friendly plates, add chili crisp after serving.