Roasted Squash with Toasted Sesame Seeds and Golden Raisins

Photo by Michael Piazza / Styled by Catrine Kelty

Roasting brings out the natural sweetness and caramel-like flavors of winter squash. The cooking time will vary depending on the type of squash, but my favorites are delicata and kabocha squash (especially because you don’t have to peel them). Dried mint, sumac and Urfa pepper can be found at Sofra Bakery, Curio Spice and Formaggio Kitchen, all in Cambridge. Commonly used in Middle Eastern cooking, sumac has a slightly sour and fruity taste. Urfa, a Turkish pepper, is also a bit tart and fruity but with a subtle heat. If you can’t find these spices, omit the mint and use a pinch of cinnamon and chili flakes instead.

Serves 4 as a side dish

3 small delicata or 1 medium kabocha squash (around 1½ pounds total)
2–3 tablespoons extra-virgin olive oil, plus more for finishing

Spice mix:
½ teaspoon paprika
½ teaspoon light brown sugar
¾ teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
¼ teaspoon sumac
¼ teaspoon Urfa pepper
½ teaspoon dried mint

Salad:
2 tablespoons sesame seeds
1/3 cup sliced almonds
1 teaspoon dried mint
½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon sea salt)
¼ cup golden raisins
1 cup cooked farro (see recipe below)

Farro:
1 cup whole-grain farro (not pearled)
2 cups water
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
1 tablespoon extra-virgin olive oil

Preheat oven to 400°F.

In a small bowl, combine paprika, light brown sugar, salt, sumac, Urfa and dried mint. Cut delicata or kabocha squash in half lengthwise and remove seeds. Slice squash into half-moon slices and add to a large bowl. Add olive oil and spice mix and toss to evenly coat the squash. Place squash onto a parchment-lined baking sheet.

Roast until squash slices are caramelized and brown, about 30–40 minutes. Check after 20 minutes and flip squash to brown both sides.

Remove squash and set aside. Reduce oven heat to 375°F. Place sesame seeds and sliced almonds on a clean, dry baking sheet. Bake until both are golden brown, about 6–7 minutes. Let cool slightly, lightly crush the almonds then add toasted sesame seeds and almonds to a small bowl. Add remaining dried mint and salt and toss to combine.

To serve, toss cooked farro and winter squash in a large serving bowl. Drizzle with more extra-virgin olive oil and top with the sesame seed mixture and golden raisins.

For Farro: Place farro, water, salt and extra-virgin olive oil in a small saucepan. Bring to a boil and then reduce heat to just above a simmer. Cook until all water is absorbed; taste to check that the grain is tender all the way through, about 30–35 minutes.

This recipe appeared in the Winter 2022 issue as part of a larger story on Winter Vegetables.