Sheet Pan Roasted Squash and Feta Salad

Ingredients

• 1 large or 2 small acorn or delicata squash (about 1½ lb. total), halved lengthwise, seeded, cut into ¼" slices
• ¼ tsp. freshly ground black pepper
• ½ cup extra-virgin olive oil, divided
• 1½ tsp. kosher salt, divided
• 4 slices country bread, cut into 1" cubes (about 4 cups)
• ½ lb. Greek feta, cut into 1" cubes
• ¼ cup sherry or red wine vinegar
• 1 tsp. honey
• 1 tsp. thyme leaves
• 1 head of radicchio or ½ head of escarole, leaves separated, torn into large pieces
• Aleppo-style pepper (for serving; optional)

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