Roasted Squash & Tomato Bake

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 2 medium delicata squash
• 4 medium ripe tomatoes
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves
• 6 fresh thyme sprigs
• 2 tbsp fresh oregano leaves
• 4 oz feta cheese
• 1/4 cup pine nuts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 425°F and lightly oil a large rimmed sheet pan or shallow baking dish.
2. 2Halve the delicata squash lengthwise, scoop out the seeds, and slice into half-moons half an inch thick.
3. 3Core the tomatoes and cut them into thick wedges so they hold shape while roasting.
4. 4Arrange the squash slices and tomato wedges in a single layer on the pan, nestling them so edges just touch.
5. 5Smash the garlic cloves and scatter them over the vegetables along with the thyme sprigs.
6. 6Drizzle everything generously with olive oil, then season with salt and black pepper, tossing gently with your hands to coat.
7. 7Roast for 20 minutes until the squash edges begin to caramelize and the tomatoes soften and release juices.
8. 8Remove the pan, sprinkle on the oregano leaves and crumbled feta, then scatter the pine nuts across the top.
9. 9Return to the oven for another 10 to 12 minutes until the feta softens and the pine nuts turn golden.
10. 10Finish with a dusting of lemon zest while still hot so the aroma blooms.
11. 11Let the bake rest 5 minutes so the juices settle, then spoon onto plates with some of the pan drippings.
12. 12Serve immediately as a produce-forward weeknight main with crusty bread if desired.