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

1. Heat the oven to 375F (190C).
2. Cut the squash in half, slicing through the stem end.
3. Scrape out the seeds (a melon baller or grapefruit spoon makes it easier).
4. Cut the squash halves crosswise in half.
5. Lay each quarter cut-side down on a cutting board and, using a vegetable peeler or very sharp paring knife, cut away the skin.
6. Cut the squash into roughly three-fourths-inch chunks and place in a large bowl.
7. Add the thyme, pepper flakes and salt and toss to mix.
8. Pour the oil over and mix thoroughly with a rubber spatula until all the chunks are evenly seasoned and oiled.
9. Arrange the squash in a single layer on a rimmed baking sheet.
10. Roast, stirring once, until all the squash chunks are tender and caramelized on the bottom, 15 to 20 minutes.
11. Serve hot or warm.
12. 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)