Roasted Peppery Winter Squash
Quick, easy and delicious way to cook your winter squash as a side dish.
Yield
8 servingsPrep
10 minCook
20 minReady
36 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
winter squash
dense-fleshed about 2 1/2 to 3 1/2 pounds, such as buttercup, kabocha or Hokkaido |
*
|
| 1 | tablespoon |
thyme
freshly chopped |
*
|
| ½ | teaspoon |
chipotle chili peppers
chipotle pepper flakes or aleppo pepper |
*
|
| 1 | teaspoon |
sea salt
or as needed |
|
| 2 | tablespoon |
walnut oil
or hazelnut oil, pumpkin seed oil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
winter squash
dense-fleshed about 2 1/2 to 3 1/2 pounds, such as buttercup, kabocha or Hokkaido |
*
|
| 15 | ml |
thyme
freshly chopped |
*
|
| 2.5 | ml |
chipotle chili peppers
chipotle pepper flakes or aleppo pepper |
*
|
| 5 | ml |
sea salt
or as needed |
|
| 3E+1 | ml |
walnut oil
or hazelnut oil, pumpkin seed oil |
|
Directions
Heat the oven to 375℉ (190℃).
Cut the squash in half, slicing through the stem end.
Scrape out the seeds (a melon baller or grapefruit spoon makes it easier).
Cut the squash halves crosswise in half.
Lay each quarter cut-side down on a cutting board and, using a vegetable peeler or very sharp paring knife, cut away the skin.
Cut the squash into roughly three-fourths-inch chunks and place in a large bowl.
Add the thyme, pepper flakes and salt and toss to mix.
Pour the oil over and mix thoroughly with a rubber spatula until all the chunks are evenly seasoned and oiled.
Arrange the squash in a single layer on a rimmed baking sheet.
Roast, stirring once, until all the squash chunks are tender and caramelized on the bottom, 15 to 20 minutes.
Serve hot or warm.
Note: It can be made ahead and reheated in the oven, uncovered.
