Chili-Sesame Butternut Squash
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
63
Spice
54
Sweetness
43
Sourness
37
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
2 large
Orange (juice of)2 tsps
Sugar1 tsp
Apple Cider Vinegar6 cloves
Garlic (smashed)6 sprigs
Thyme (torn in half)1 cup
Sesame SeedDirections:
1
Preheat the oven to 400 degrees F and line 2 baking sheets with foil
2
Whisk the melted butter, orange juice, sugar and vinegar in a large bowl
3
Add the squash, chiles, garlic, thyme, 1 teaspoon salt and a few grinds of pepper; toss to coat
4
Divide the squash mixture and liquid between the prepared baking sheets, spreading the squash in a single layer
5
Sprinkle with the sesame seeds
6
Roast, flipping the squash halfway through, until the squash is tender and caramelized in spots and the sesame seeds are lightly toasted, about 40 minutes
7
(The squash can be made up to 4 hours ahead
8
Serve at room temperature
9
) Photograph by Chris Court