Just the Sides

Because we all know what people really want to eat.

- MELISSA GRAY-STREETT, JULIA LEVY

Roasted Squash with Za’atar & Almonds

ACTIVE TIME 35 MINUTES TOTAL TIME 50 MINUTES SERVES 8

3 small (1-to-1¼-lb.) acorn squash, halved lengthwise and seeded

1½ tsp. ground cumin

1½ tsp. ground coriander

½ tsp. freshly ground black pepper

6½ Tbsp. extra-virgin olive oil, divided

2 tsp. kosher salt, divided

2 large leeks, well cleaned

1 Tbsp. honey

2 tsp. za’atar

2 tsp. lemon zest plus 3 Tbsp. fresh juice (from 2 lemons), divided

1 clove garlic, grated (about ½ tsp.)

⅓ cup roasted, salted almonds, chopped

¼ cup chopped fresh flat-leaf parsley

¼ cup chopped fresh mint

PREHEAT oven to 475°F. Cut squash halves crosswise into 1-inch-thick half-moons; place in a large bowl. Toss with cumin, coriander, pepper, 3 tablespoons oil, and 1 teaspoon salt. Arrange in an even layer on 2 large rimmed baking sheets. Roast until starting to brown, about 15 minutes.

SLICE white and light green parts of leeks crosswise into 1-inch rounds. Toss with 1½ teaspoons oil and ½ teaspoon salt. Flip squash on baking sheets and arrange leeks around squash. Rotate baking sheets between oven racks. Roast until vegetables are browned and tender, about 12 minutes. Proceed with recipe, or cover with aluminum foil to keep warm for up to 1 hour.

MEANWHILE, whisk honey, za’atar, lemon juice, 1 teaspoon lemon zest, and remaining 3 tablespoons oil and ½ teaspoon salt in a medium bowl. Stir together almonds, parsley, mint, and remaining 1 teaspoon lemon zest in a small bowl.

ARRANGE squash and leeks on a platter. Drizzle with za’atar mixture and sprinkle with almond mixture.

MAKE AHEAD: Refrigerate dressing for up to 3 days. Cut and refrigerate leeks and squash in separate containers for up to 3 days before roasting.