Roasted Peppery Winter Squash
- 1 each winter squash dense-fleshed about 2 1/2 to 3 1/2 pounds, such as buttercup, kabocha or Hokkaido
- 1 tablespoon thyme freshly chopped
- 1/2 teaspoon chipotle chili peppers chipotle pepper flakes or aleppo pepper
- 1 teaspoon sea salt or as needed
- 2 tablespoon walnut oil or hazelnut oil, pumpkin seed oil
- Heat the oven to 375F (190C).
- Cut the squash in half, slicing through the stem end.
- Scrape out the seeds (a melon baller or grapefruit spoon makes it easier).
- Cut the squash halves crosswise in half.
- Lay each quarter cut-side down on a cutting board and, using a vegetable peeler or very sharp paring knife, cut away the skin.
- Cut the squash into roughly three-fourths-inch chunks and place in a large bowl.
- Add the thyme, pepper flakes and salt and toss to mix.
- Pour the oil over and mix thoroughly with a rubber spatula until all the chunks are evenly seasoned and oiled.
- Arrange the squash in a single layer on a rimmed baking sheet.
- Roast, stirring once, until all the squash chunks are tender and caramelized on the bottom, 15 to 20 minutes.
- Serve hot or warm.
- Note: It can be made ahead and reheated in the oven, uncovered.
winter, thyme, chipotle chili peppers, salt, walnut oil
Taken from recipeland.com/recipe/v/roasted-peppery-winter-squash-51312 (may not work)