Sheet-Pan Roasted Squash And Feta Salad

• 1 large or 2 small acorn or delicata squash (about 1 1/2 lb. total), halved lengthwise, seeded, cut into 1/4" slices
• 1/4 tsp. freshly ground black pepper
• 1/2 cup extra-virgin olive oil, divided
• 1 1/2 tsp. kosher salt, divided
• 4 slices country bread, cut into 1" cubes (about 4 cups)
• 1/2 lb. Greek feta, cut into 1" cubes
• 1/4 cup sherry or red wine vinegar
• 1 tsp. honey
• 1 tsp. thyme leaves
• 1 head of radicchio or 1/2 head of escarole, leaves separated, torn into large pieces
• Aleppo-style pepper (for serving; optional)

1. Arrange a rack in top third of oven; preheat to 400u0b0F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10-15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8-10 minutes.
2. Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
3. Transfer to a platter and sprinkle with Aleppo pepper (if using).

acorn, freshly ground black pepper, extravirgin olive oil, kosher salt, country bread, feta, sherry, honey, thyme, radicchio, pepper

Taken from www.epicurious.com/recipes/food/views/sheet-pan-roasted-squash-and-feta-salad (may not work)