Name: Roasted Butternut Squash
Yield: 4 Servings
Ingredients: 1 medium butternut squash (about 2 lb.), peeled, seeded, cut into 1" wedges; 2 tbsp olive oil; ¾ teaspoon kosher salt, plus more to taste; ½ teaspoon Aleppo pepper or hot paprika, plus more to taste; 2 tsp balsamic vinegar; ½ cup Red Pepper–Walnut Relish

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Perfectly roasted, caramelized, and the ideal base for our Red Pepper–Walnut Relish.

Recipe notes