Recipes Salads Roasted Squash Salad with Sumac and Italian Dressing 5.0 (1) 1 Review Petals 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 the dressing, giving it an herbal, lemony kick. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Updated on March 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 10 mins Total Time: 50 mins Yield: 4 Ingredients 1 (24-ounce) acorn squash, halved lengthwise, seeded, and cut into 1-inch wedges 3 small (6-ounce) red onions, cut into 1-inch wedges 7 tablespoons extra-virgin olive oil, divided 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon black pepper, divided 9 jarred whole pickled peperoncini 2 tablespoons plain whole-milk yogurt 2 tablespoons red wine vinegar 1 teaspoon honey 1/2 teaspoon dried oregano Freshly grated Parmigiano-Reggiano cheese and ground sumac, for garnish Directions Preheat oven to 425°F. Toss together squash, onions, 1 tablespoon oil, 1 teaspoon 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, vinegar, honey, oregano, remaining 6 tablespoons 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. Rate it Print