Roasted Winter Squash In Spicy Red-Pepper Purée

• For the Red-Pepper Puree (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

1. Preheat oven to 375u0b0 F.
2. 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.
3. 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.
4. 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.rnReturn 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.

redpepper, red bell pepper, other red chili pepper, garlic, vinegar, kosher salt, olive oil, butternut, salt, olive oil, scallions

Taken from food52.com/recipes/63605-roasted-winter-squash-in-spicy-red-pepper-puree (may not work)