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:
covered percent of daily need
