Roasted Squash Salad with Sumac and Italian Dressing

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.

Roasted Squash with Sumac and Italian Dressing Recipe
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

  1. 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.

  2. 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.

  3. 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.

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