Ingredients

• 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