Roasted Honeynut Squash With Cottage Cheese and Chili Crisp

Place racks in upper and lower third of oven and set a large rimmed baking sheet on lower rack; preheat oven to 425°. Toast ⅓ cup raw pumpkin seeds (pepitas) on a small rimmed baking sheet on upper rack until slightly darkened and fragrant, 6–8 minutes. Let cool.

Stir 1 large shallot, thinly sliced into rings, ¼ cup unseasoned rice vinegar or white wine vinegar, 1 tsp. sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl until sugar and salt are dissolved. Let sit to lightly pickle while the squash roasts.

Toss 4 honeynut squash (2½–4 lb.), trimmed, halved lengthwise, seeds removed in a large bowl with ¼ cup vegetable oil, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and a generous pinch of freshly ground pepper until well coated. Carefully remove hot baking sheet from oven and arrange squash, cut side down, on baking sheet in a single layer. Roast squash until tender (a fork or chopstick inserted in the center of one should meet with little resistance), 25–35 minutes.

Meanwhile, stir 1 garlic clove, finely chopped, and 1½ cups whole-milk cottage cheese in a small bowl to combine; season with salt.

Just before serving, arrange squash, cut side up, on a platter. Spoon cottage cheese mixture into divots where seeds used to be, dividing evenly. Top with drained pickled shallots and spoon some pickling liquid over. Drizzle with chili crisp and scatter roasted pumpkin seeds and coarsely chopped mixed tender herbs (such as cilantro, dill, basil, and/or mint) over. Do Ahead: Shallots can be pickled 1 day ahead; cover and chill. Squash can be roasted 2 hours ahead; store, loosely covered, at room temperature.