A Cheesy Squash Bake Perfect for a Cozy Weeknight Dinner

*This article includes mentions of merchants or brands who are partners of DoorDash, and DoorDash may receive a commission if you choose to make a purchase from these merchants or brands.

This roasted feta caprese skillet was a weeknight staple for me and my husband during the summer (and many of my followers, too!). I’ve created a winter version using roasted winter squash in place of the tomatoes. This roasted butternut squash and chickpea skillet is a great “midweek magic” meal.

Ingredients

• 1 medium butternut squash (about 2 pounds), or 1½ pounds pre-cut squash (about 6 cups) 

• 1 small red onion, thinly sliced  

• 4 cloves garlic, thinly sliced

• 1 tablespoon chopped fresh thyme leaves 

• 3 tablespoons extra-virgin olive oil, divided, plus more as needed 

• ¼ teaspoon red pepper flakes 

• 1½ teaspoons kosher salt, divided

• Freshly ground black pepper

• 1 (8-ounce) block feta, cut into 4 slabs 

• 1 (15.5-ounce) can chickpeas, drained but not rinsed

• 1½ teaspoons za’atar 

• ½ teaspoon sweet paprika 

• 1 to 2 tablespoons hot honey 

• 1 teaspoon apple cider vinegar 

• Finely chopped fresh parsley, for serving (optional)

Preparation

1. Arrange the oven racks in upper and lower thirds. Heat the oven to 425°F. 

2. Peel, seed, and cut the squash into ¾-inch pieces, if needed. Add to an oven-safe braiser, high-sided skillet, or 9-inch baking dish. Add the onion, garlic, and thyme. 

3. Drizzle with 2 tablespoons of the oil and season with the red pepper flakes, 1 teaspoon of the salt, and several grinds black pepper. Toss to coat. Nestle the feta slabs into the pan and lightly drizzle with oil. Transfer to the lower rack.

4. Meanwhile, place a layer of paper towels on a sheet pan and pour the drained chickpeas over top. Use another paper towel to blot dry, then pour the chickpeas onto the pan (remove the paper towels). Drizzle with the remaining 1 tablespoon oil, then sprinkle with the za’atar, paprika, and remaining ½ teaspoon salt. Toss to coat. Transfer to the upper rack (you’re essentially giving the squash a 5-minute head start). 

5. Roast, rotating the baking sheets top to bottom halfway, until the squash is tender, the feta is softened, and the chickpeas are crispy, 30 to 40 minutes total. (Remove the chickpeas first if they’re done before the squash. If not, remove them now.).

6. Switch the oven to broil. Broil the squash just until the feta and the onion tips start to brown, 3 to 5 minutes. 

7. Remove the braiser from the oven and scatter the chickpeas over top. Drizzle with the hot honey and vinegar. Finish with fresh parsley, if using.

Inspired by NYT Cooking

PHOTO CREDIT: Courtesy of Grace Elkus