Roasted Squash Salad with Feta and Crispy Cabbage

Name: Roasted Squash Salad with Feta and Crispy Cabbage
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 tablespoons plus 1 teaspoon extra-virgin olive oil, (divided); 1½ teaspoons ground sumac, (plus more to garnish); 1½ teaspoons dried oregano; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1½ teaspoons kosher salt, (divided, plus more to taste); Freshly ground black pepper; 2 delicata squash or 1 acorn squash ((about 1½ pounds total; halved lengthwise, seeded, and cut into 1/2-inch thick half-moons)); 1/2 small head of red cabbage, (chopped into 1” pieces); 4 garlic cloves, (smashed and peeled); 1 small lemon; 2 tablespoons well-stirred tahini; 2 teaspoons honey; 1 (8-ounce) block full-fat feta cheese, (cut into 1/2-inch-thick slabs); 4 large eggs; 2 tablespoons chopped fresh parsley leaves, (plus leaves for garnish); 2 tablespoons chopped fresh mint sprigs, (plus leaves for garnish); 1/4 cup roasted, salted pepitas; Cooked grain of your choice, (for serving (optional))

aka exactly what to make with your first squash of the season

It’s that time of year! The time when farmers’ markets and grocery stores fill their entryway displays with every variety of gorgeous winter squash — and I’m not mad about it. …