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MARCH 2020
Roasted Squash Salad with
Sumac and Italian Dressing
ACTIVE 10 MIN; TOTAL 50 MIN; SERVES 4Petals of red onion, nutty acorn squash,
and pickled peperoncini tossed in a
creamy Italian dressing make a hearty but
not heavy side. Inspired by chef Scott
Tacinelli’s crispy sweet potatoes at Don
Angie in New York, we’re adding sumac to
give the salad a lemony kick.1 (24-oz.) acorn squash, halved
lengthwise, seeded, and cut into
1-inch wedges
3 small (6-oz.) red onions, cut into
1-inch wedges
7 Tbsp. extra-virgin olive oil, divided
11 / 2 tsp. kosher salt, divided(^1) / 2 tsp. black pepper, divided
9 jarred whole pickled peperoncini
2 Tbsp. plain whole-milk yogurt
2 Tbsp. red wine vinegar
1 tsp. honey
(^1) / 2 tsp. dried oregano
Freshly grated Parmigiano-
Reggiano cheese and ground
sumac, for garnish
- Preheat oven to 425°F. Toss together
squash, onions, 1 tablespoon oil, 1 tea-
spoon salt, and^1 / 4 teaspoon black pepper
on a baking sheet; spread in an even layer.
Roast in preheated oven 25 minutes. Flip
squash and onions; add peperoncini to
baking sheet. Continue roasting until
squash and onions are beginning to
brown, about 15 minutes. - Meanwhile, whisk together yogurt, vin-
egar, honey, oregano, remaining 6 table-
spoons oil, remaining^1 / 2 teaspoon salt,
and remaining^1 / 4 teaspoon black pepper
in a small bowl. - Transfer roasted squash mixture to a
serving platter; drizzle with dressing.
Garnish with grated cheese and sumac.
MAKE AHEAD Squash mixture may stand
at room temperature up to 3 hours in
advance. Serve at room temperature, or
reheat in a 425°F oven until warmed
through, about 5 minutes. Yogurt mixture
may be prepared up to 2 days in advance
and stored in an airtight container in
refrigerator.