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... —creamtea
Ingredients
- For the Red-Pepper Purée (makes 3/4 cup)
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1
medium red bell pepper, coarsely chopped
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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
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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
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3
scallions, thinly sliced
Directions
-
Preheat oven to 375º F.
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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.
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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.
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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.
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