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.3 small red onions, cut into 1-inch wedges1/2 teaspoon black pepper, divided2 tablespoons red wine vinegarHow to Make ItPreheat 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.
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.Squash mixture may stand at room temperature up to 3 hours in advance.
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