Hot honey delicata with
feta and pepitas.
The squash you don't have to peel. Life is hard enough. One sheet pan, sweet and spicy, and it counts as dinner.
By development.nexus@gmail.com · October 15, 2026
![[ Photo: the delicata ]](https://wholeyum.com/wp-content/uploads/2026/10/delicata.png)
crispy edges are the whole point.
TIME
35 min
SERVES
2–4
EFFORT
Easy
YOU’LL NEED
One sheet pan
[A short intro in your voice: where this recipe came from, when you make it, and the one thing people get wrong. Two or three sentences.]
INGREDIENTS
☐ 2 delicata squash
☐ 2 tbsp olive oil
☐ 1 tsp flaky salt, plus more
☐ 1 can chickpeas, drained and dried
☐ 2 tbsp honey
☐ ½ tsp chili flakes or chili crisp
☐ 1 lemon
☐ ½ cup crumbled feta
☐ 2 tbsp toasted pepitas
☐ Handful of soft herbs
METHOD
1
Heat the oven to 425°F. Halve the squash lengthways, scoop out the seeds, and slice into half-moons about ½ inch thick.
2
Toss the squash and chickpeas with oil and salt on a sheet pan. Spread them out; crowded squash steams instead of browning.
3
Roast 25 to 30 minutes, flipping once, until the edges are deep golden.
4
Warm the honey with the chili flakes for 20 seconds, then squeeze in half the lemon.
5
Pile it all on a plate, drizzle the hot honey, then scatter feta, pepitas and herbs. Finish with more lemon and salt.
GOOD TO KNOW
No delicata? Butternut works too; just peel it and cut it smaller.
Make it ahead: roast the squash and chickpeas, keep them in the fridge, and add the honey and toppings when you eat.
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