A quick roast in the oven, a toss in a sweet-spicy glaze and a sprinkle of crunchy seeds take squash slices to special side status.
Ingredients
- 4 lb. winter squash (such as butternut squash, peeled or acorn squash), halved, seeded, and sliced into ¾"-wide wedges
- 2 Tbsp. plus 4 ½ tsp. olive oil, divided
- Salt and pepper
- 3 canned chipotle peppers in adobo, plus 1 ½ Tbsp. adobo sauce
- 3 Tbsp. honey
- 2 Tbsp. lime juice
- ¼ cup toasted pepitas
- ¼ cup pomegranate seeds
Steps
- Center a rack in oven and heat to 400 degrees.
- Place squash on a parchment- or foil-lined baking sheet, drizzle with 2 tablespoons of the olive oil, season with salt and pepper, and toss well. Bake until squash is nearly tender, about 15 minutes for delicata and 30 to 35 minutes for hardier varieties like butternut and acorn, flipping halfway through.
- Meanwhile, combine chipotles, adobo sauce, honey, lime juice, remaining 4 1/2 teaspoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor. Process until smooth, about 30 seconds; set aside.
- Remove baking sheet from oven, flip wedges again, and brush tops and sides with glaze. Continue to bake until squash is fully tender and glaze is browned and bubbling, about 10 more minutes.
- Transfer wedges to a platter and sprinkle with toasted pepitas and pomegranate seeds before serving.
This recipe is
- Vegetarian
- Wheat-free
Tags
- Fresh Magazine October November 2021