Make Ahead

Roasted Butternut Squash with Candied Jalapeño

September  5, 2013
1 Ratings
  • Makes 4 Portions
Author Notes

To celebrate the appearance of the winter squash that arrive at the farmers market, and to mark the holiday season, I add the heat of jalapeños to a traditional recipe we share with friends starting with the Jewish New Year throughout the rest of the cold winter season. —Bevi

Test Kitchen Notes

Lightly crunched tops of roasting butternut squash, emitting an incredible aroma throughout the kitchen, make a perfect side on their own; however, this recipe tops off with a jalapeño poaching liquid simmered down to a syrup, making a spicy-sweet, soft-crunchy side, with little bits of the candied jalapeño sprinkled throughout. The poaching liquid is so simple and delicious, I found it works nicely with a number of recipes; a wonderful staple to have on hand. —lapadia

What You'll Need
  • For the Candied Jalapeño Peppers
  • 1 cup water
  • 1/2 cup sugar
  • 1 large jalapeño pepper, cut in half
  • 1 dried guajillo pepper, cut in half
  • For the Roasted Squash and Assembly
  • 2 pounds butternut squash, peeled and chopped into approx. 2" chunks
  • 1 1/2 tablespoons hot pepper oil
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • Zest of one lime
  • Juice of one lime
  1. For the Candied Jalapeño Peppers
  2. Place the sugar and water in a sauce pan over medium heat. Stir over heat until the sugar is dissolved. Add the jalapeño and guajillo peppers, seeds and all, and simmer the mixture until it becomes unctuous and is reduced to about 4 tablespoons of syrup. Set aside to cool.
  1. For the Roasted Squash and Assembly
  2. Preheat the oven to 375 degrees. Place the chopped squash, the hot pepper oil, and the salt and pepper on a half sheet pan and toss throughly so the squash is oiled and seasoned. Place in the oven on the middle rack.
  3. After 15 minutes, flip the squash with a spatula. Continue to roast.
  4. In the meantime, remove the jalapeño and guajillo peppers from the syrup. Deseed both peppers. Chop about one quarter of the guajillo pepper into small dice. Dice the entire jalapeño pepper and set aside.
  5. Flip the squash after it has roasted another 15 minutes. Increase the oven temperature to 425 degrees. Remove the half sheet pan from the oven and set the pan on a counter. Spoon 2 tablespoons of the jalapeño syrup over the squash and toss so the syrup coats all the squash. Return the squash to the oven.
  6. Allow the squash to roast for another half hour, turning with a spatula as needed - until it is partially crisp and browned. Remove from the oven.
  7. Sprinkle the squash with the diced jalapeño pepper, the diced guajillo pepper, the lime zest, and the lime juice. Toss throughly, place in a serving bowl, and serve either warm or at room temperature.

See what other Food52ers are saying.

  • Kukla
  • lapadia
  • em-i-lis
  • Bevi

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

8 Reviews

Kukla September 26, 2013
Congratulations Bevi!! What an interesting and delicious take on a traditional Tzimmes, not only using Butternut Squash instead of carrots, but also spice it up with the candied chilies!
Bevi September 26, 2013
Thanks Kukla. I bet it would be great with carrots too.
lapadia September 26, 2013
Yay Bevi! Added my photo...
lapadia September 26, 2013
Well I would if I could figure how to do that?
em-i-lis September 26, 2013
Congrats Bevi!!!
Bevi September 29, 2013
Thanks Em!
lapadia September 6, 2013
Love this combination with butternut squash, Bevi!
Bevi September 6, 2013
Thanks L!