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.
How to Make It
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.