Chili-Sesame Butternut Squash

Chili-Sesame Butternut Squash takes about 1 hour from beginning to end. This gluten free and lacto ovo vegetarian recipe serves 3 and costs $3.4 per serving. This side dish has 731 calories, 12g of protein, and 44g of fat per serving. 422 people have made this recipe and would make it again. If you have apple cider vinegar, unsalted butter, chile peppers, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. Overall, this recipe earns an excellent spoonacular score of 98%. Try Bacon Bison Butternut Squash Chili (Triple B Chili), Sesame Butternut Squash Pan-Fried Noodles, and Butternut Squash Chili for similar recipes.

Servings: 3

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 teaspoon apple cider vinegar

2 large butternut squash (about 2 pounds each), halved lengthwise, seeded and cut crosswise into 1/2-inch-thick slices

4 large dried Mexican chile peppers (such as guajillo, pasilla and/or ancho), seeded and cut into 2-inch pieces

6 cloves garlic, smashed

Juice of 2 large oranges

Kosher salt and freshly ground pepper

1/2 cup sesame seeds

2 teaspoons sugar

6 sprigs thyme, torn in half

1 stick unsalted butter, melted

Equipment:

baking sheet

aluminum foil

oven

whisk

bowl

Cooking instruction summary:

Preheat the oven to 400 degrees F and line 2 baking sheets with foil. Whisk the melted butter, orange juice, sugar and vinegar in a large bowl. Add the squash, chiles, garlic, thyme, 1 teaspoon salt and a few grinds of pepper; toss to coat. Divide the squash mixture and liquid between the prepared baking sheets, spreading the squash in a single layer. Sprinkle with the sesame seeds. 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. (The squash can be made up to 4 hours ahead. Serve at room temperature.) Photograph by Chris Court

 

Step by step:


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. Sprinkle with the sesame seeds. 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. (The squash can be made up to 4 hours ahead.

5. Serve at room temperature.)

6. Photograph by Chris Court


Nutrition Information:

Quickview
731k Calories
12g Protein
43g Total Fat
87g Carbs
60% Health Score
Limit These
Calories
731k
37%

Fat
43g
68%

  Saturated Fat
21g
133%

Carbohydrates
87g
29%

  Sugar
19g
21%

Cholesterol
80mg
27%

Sodium
231mg
10%

Get Enough Of These
Protein
12g
25%

Vitamin A
65900IU
1318%

Vitamin C
218mg
265%

Manganese
2mg
104%

Copper
1mg
78%

Magnesium
312mg
78%

Vitamin B6
1mg
76%

Potassium
2486mg
71%

Vitamin E
10mg
67%

Fiber
16g
65%

Vitamin B1
0.86mg
57%

Calcium
570mg
57%

Folate
203µg
51%

Iron
8mg
50%

Vitamin B3
9mg
46%

Phosphorus
403mg
40%

Vitamin B5
2mg
26%

Zinc
3mg
21%

Selenium
13µg
19%

Vitamin K
17µg
17%

Vitamin B2
0.26mg
16%

Vitamin D
0.56µg
4%

Vitamin B12
0.06µg
1%

covered percent of daily need
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