Roasted-Squash Compote

• 2 tablespoons butter, plus more to grease the pan
• 4 butternut squash, seeded, peeled and cut into 1/2-inch dice
• 2 teaspoons kosher salt
• Freshly ground black pepper to taste
• 1 teaspoon chopped orange zest
• 3 tablespoons chopped fresh rosemary
• 1/4 teaspoon chili pepper flakes

1. Heat the oven to 400 degrees.
2. Lightly grease 3 cookie sheets.
3. Spread the squash evenly on the cookie sheets.
4. Season with salt and pepper.
5. Roast until nearly soft, 20 to 25 minutes.
6. Let cool slightly.
7. Melt the 2 tablespoons butter.
8. Add the orange zest, rosemary and chili pepper flakes.
9. Toss with the squash.
10. Serve as a side dish, or use in the squash bisque below.

butter, butternut squash, kosher salt, freshly ground black pepper, orange zest, fresh rosemary, chili pepper

Taken from cooking.nytimes.com/recipes/6801 (may not work)