3 squash, acorn and/or delicata
5 shallots, peeled and halved
⅓ cup olive oil, plus more for drizzle
3/4 cup dates, pitted and halved
3/4 cup olives, pitted and smashed
1 serrano chili, thinly sliced
3 garlic cloves, smashed and roughly chopped
2 oranges, rind peeled into strips and zested to finish
1 lemon, rind peeled into strips
2 T Italian parsley, roughly chopped
2 T pistachios, roughly chopped
½ cup labne or Greek yogurt
Preheat the oven to 400°F
Cut delicata squash into ½ rings and the acorn squash into 1” wedges; following the natural ridges of the squash.
Divide the squash and shallots onto two large rimmed baking sheets, spreading it in a single layer and drizzle with olive oil. Season with salt and pepper and toss until evenly coated.
Roast until golden brown for 25 minutes total, flipping squash halfway through.
After 25 minutes remove pans from the oven and reduce heat to 375°F. Add orange and lemon peels, olives, dates, serrano chili, and garlic divided between the two pans. Drizzle with a touch more olive oil and roast for 10 minutes more.
To plate, smear labne or greek yogurt on a serving dish and haphazardly place squash and shallots atop. Continue to build the dish with remaining roasted elements. Garnish with flaky sea salt, black pepper, orange zest, chopped parsley, and chopped roasted pistachios.
