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
For the Red-Pepper Purée (makes 3/4 cup)
medium red bell pepper, coarsely chopped
Fresno or other red chili pepper, coarsely chopped
medium cloves garlic, crushed
unfiltered organic cider vinegar
For the Squash
3 1/2 - 4 pounds
butternut or other winter squash, peeled and cubed
salt and pepper to taste
scallions, thinly sliced
In This Recipe
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.