A favorite in my house because of its easy prep and fantastic finish. Because squash can get a little, well, squashy in the oven, I cook it on higher heat and add in some brown sugar to help the delicious crust develop. Also, kids like sweet things. The Aleppo pepper is for the grown ups. If you have left overs, it is not at all a bad thing to mash up the remainders and serve over delicious toasted bread for breakfast. Just saying. —Niknud
4 as a side
butternut squash (pealed, seeded and cubed in ~1/2-1" pieces)
high heat neutral oil (grapeseed is my preferred)
Preheat the oven to 430. Combine Aleppo pepper and brown sugar in a small bowl. In a larger bowl (or right on the baking pan) toss the butternut squash with the oil and season with salt and pepper and the Aleppo pepper/brown sugar mix. Arrange in a single layer on a rimmed baking pan.
Cook, checking every 10 minutes, rotating the pan and gently tossing, until cooked through and the outside of the squash is slightly blackened. This can take anywhere from 30-45 minutes depending on the oven and the size of the squash pieces. Some of the pieces may get soft, so I recommend using a thin metal spatula to toss and remove the squash to preserve the shape as much as possible.
Full-time working wife and mother of two small boys whose obsessive need to cook delicious food is threatening to take over what little free time I have. I grew up in a family of serious cookers but didn't learn to cook myself until I got married and got out of the military and discovered the joys of micro-graters, ethiopian food, immersion blenders and watching my husband roll around on the floor after four servings of pulled pork tamales (with real lard!) complaining that he's so full he can't feel his legs. Trying to graduate from novice cooker to ranked amateur. The days of 'the biscuit incident of aught five' as my husband refers to it are long past but I still haven't tried my hand at paella so I'm a work in progress!