Squash Medley

Squash Medley

Winter squash comes in so many shapes, colors and varieties that I like to use more than one when I can. A squash medley is a simple way to combine a few and let their different flavors and textures work together.

I like using acorn and carnival squash here, but you can easily substitute other varieties depending on what's available. The squash is seasoned with cumin and coriander, with a little harissa for heat and maple syrup to balance the spices. Once roasted, it's topped with crumbled feta and fresh mint.

Choosing Squash for a Medley

Acorn, carnival, delicata, kabocha and butternut squash all work well in a medley. You can use two varieties or several, depending on what you have available.

I particularly like the combination of acorn and carnival squash for this recipe. Acorn squash has tender, slightly nutty flesh, while carnival squash is sweet and creamy.

If you're using more than one variety, pay attention to the size and density of the pieces as you cut them. Some types of squash cook more quickly than others, so firmer varieties should be cut a little smaller to ensure everything is tender at the same time.

There's also no need to peel every type of winter squash. Acorn and delicata squash have edible skins that become tender when roasted. Butternut squash should be peeled, while kabocha skin is edible but can be left on or removed according to your preference.

Ingredients

Here are a few notes about the ingredients you'll need. You'll find the complete list of ingredients and directions in the recipe card at the bottom of the post.

Winter Squash

You'll need about 1½ pounds of winter squash. I use a combination of acorn and carnival squash, but you can substitute other varieties depending on what's available.

Olive Oil

Use your favorite extra-virgin olive oil. It helps the squash brown in the oven and carries the spices across the surface.

Cumin and Coriander

Ground cumin and coriander give the squash a warm, earthy flavor that works particularly well with winter squash.

Harissa

Harissa adds heat to the squash, but it's optional. If you don't have harissa or prefer a milder dish, simply leave it out. If you like some heat, use as much or as little as you prefer depending on the harissa you're using.

Maple Syrup

A small amount of maple syrup balances the spices and brings out the natural sweetness of the squash without making the dish overly sweet.

Feta

Crumbled feta adds a salty, creamy contrast to the roasted squash. If you'd like to keep the dish vegan, you can leave it out.

Fresh Mint

Fresh mint adds a clean note that works well with the warm spices and roasted squash. Add it just before serving.

How to Make Squash Medley

1. Start by preparing the squash. Cut it into similarly sized pieces, keeping in mind that some varieties may need to be cut smaller than others depending on their density and cooking time.
2. Toss the squash with olive oil, cumin, coriander, maple syrup, salt and pepper. If you're using harissa, add it at this point.
3. Spread the squash in a single layer on a baking sheet, leaving some space between the pieces. Roast until the squash is tender and browned around the edges, turning it once during cooking.
4. Transfer the roasted squash to a serving dish and scatter the feta and fresh mint over the top.

Frequently Asked Questions

Do you have to peel winter squash?

Not always. Acorn and delicata squash have edible skins that become tender when roasted. Butternut squash generally needs to be peeled, while kabocha squash can be roasted with the skin on if you prefer.

Can I make this without harissa?

Yes. Harissa is optional and is included primarily to add heat. The cumin, coriander and maple syrup provide the seasoning for the squash, so the recipe works well without it.

Can I make this vegan?

Yes. Simply leave out the feta.

Final Thoughts

This is a good recipe to keep in mind when you have a few different squash on hand. The combination isn't fixed, so you can change the varieties without changing the basic recipe.