Perfectly roasted, caramelized, and the ideal base for our Red Pepper–Walnut Relish.
Recipe information
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
Need to make a substitution?
Preparation
Step 1
Ingredient Info: Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is available at some specialty foods stores and wholespice.com.
Step 2
Preheat oven to 425°. Toss squash with oil on a rimmed baking sheet and arrange in a single layer; season with ¾ tsp. salt and ½ tsp. Aleppo pepper. Roast, turning wedges halfway through, until golden and tender, 30–35 minutes. Toss squash with balsamic vinegar and season with salt and Aleppo pepper. Reserve ½ cup roasted squash for Squash and Mustard Greens Salad. Serve squash with red pepper spread.