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Author Notes: The contrast between spicy red-pepper sauce and sweet squash works well in this recipe. The sauce is based on that in my Red-Pepper Taxicab Chicken on Food52. https://food52.com/recipes/15612-red-pepper-taxicab-chicken —creamtea
For the Red-Pepper Purée (makes 3/4 cup)
- 1 medium red bell pepper, coarsely chopped
- 1/2 Fresno or other red chili pepper, coarsely chopped
- 3 medium cloves garlic, crushed
- 3 tablespoons unfiltered organic cider vinegar
- 1/2 teaspoon kosher salt
- 3 tablespoons olive oil
For the Squash
- 3 1/2 - 4 pounds butternut or other winter squash, peeled and cubed
- salt and pepper to taste
- olive oil
- 3 scallions, thinly sliced
- Preheat oven to 375º F.
- In a food processor, combine the first five ingredients for the sauce, pulse until coarsely pureed. Add the olive oil and pulse again until combined.
- Drizzle olive oil into two 10" x 15" roasting pans. Divide the squash between the two pans, drizzle with more olive oil, toss to coat. Season with salt and pepper.
- Roast squash 20 minutes. After 20 minutes, spoon pepper sauce over squash. You don't need to toss; thick areas of sauce will brown nicely. Return to oven and roast until browned in spots and tender when pierced with a small sharp knife, 40-50 minutes longer. Serve hot, garnished with sliced scallions.
- This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe