There are few vegetables as beautiful on a holiday table as delicata squash. Its tender, edible skin and naturally sweet flesh become wonderfully caramelized in the oven, making it an ideal choice for an elegant yet uncomplicated Thanksgiving side dish. Here, golden rings of roasted squash are arranged over a creamy bed of whipped feta, then finished with ruby-red pomegranate seeds, toasted pistachios, and fresh herbs. The contrast of sweet, savory, tangy, and crunchy is irresistible—and the finished platter is almost too pretty to eat.
This colorful dish is equally at home alongside a traditional Thanksgiving turkey or as part of a vegetarian harvest celebration. Best of all, most of the preparation can be done ahead, leaving only a few minutes for assembly before serving.
INGREDIENTS:
For the Roasted Squash
3 medium delicata squash (approximately 2½–3 pounds total)
3 tablespoons extra-virgin olive oil
1½ tablespoons pure maple syrup
¾ teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
¾ teaspoon chopped fresh thyme
For the Whipped Feta
8 ounces feta cheese, crumbled (use the block feta in brine, not crumbles)
2/3 cup plain whole-milk Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2–4 tablespoons cold water, as needed
For the Garnish
½ cup fresh pomegranate arils
1/3 cup toasted pistachios, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley or mint
Fresh thyme leaves
Optional: a light drizzle of honey
METHOD:
Preheat the oven to 425°F. Line two large rimmed baking sheets with parchment paper. Wash the delicata squash and trim off the ends. Cut crosswise into ½-inch-thick rings. Using a small spoon, remove the seeds and stringy centers. There is no need to peel the squash; the skin is tender and edible.
In a large bowl, combine the olive oil, maple syrup, salt, pepper, and thyme. Add the squash rings and toss gently to coat. Arrange in a single layer on the prepared baking sheets, leaving a space between the pieces. Roast for 20–25 minutes, turning halfway through, until the squash is tender and the edges are golden and caramelized.
While the squash roasts, combine the feta, Greek yogurt, olive oil, and lemon juice in a food processor. Process until smooth and creamy, scraping down the sides as needed. Add a tablespoon or two of cold water if necessary to create a soft, spreadable consistency. Taste before adding any salt; feta is naturally salty.
Place the pistachios in a small dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Transfer to a plate to cool, then chop coarsely.
Spread the whipped feta in a generous layer over the center of a large serving platter. Arrange the warm roasted squash rings over the feta, allowing some of the creamy cheese to remain visible.
Scatter the pomegranate seeds, toasted pistachios, parsley, and fresh thyme over the squash. If desired, finish with a very light drizzle of honey. Serve immediately while the squash is still warm.
YIELD: Serves 6 – 8
COOK’S NOTES:
Make Ahead: The whipped feta can be prepared up to two days ahead and refrigerated in a covered container. The pistachios can be toasted several days in advance. The squash can be sliced a day ahead and refrigerated. For the best texture, roast the squash shortly before serving.
Serving Temperature: This dish is delicious warm or at room temperature. Avoid placing piping-hot squash directly over the chilled whipped feta if you want the cheese to retain its fluffy texture. Allow the squash to cool for five minutes before assembling.
Variations: Substitute toasted walnuts or hazelnuts for the pistachios. For a slightly different flavor, add a pinch of Aleppo pepper or a little finely grated orange zest to the roasted squash.
Vegetarian Note: Use feta made with microbial or vegetarian rennet if preparing this for strictly vegetarian guests.
