Sweet and Spicy Roasted Butternut Squash
Servings 4
Ingredients
Roasted butternut squash
- 1 large butternut squash peeled and sliced into ½-inch thick slices
- 2 tablespoons oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne
- 1 tablespoon honey
Herb chili crisp
- 2 tablespoons crushed red chili flakes
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1 teaspoon ground fennel
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup vegetable oil
- 10 garlic cloves thinly sliced
- 2 shallots thinly sliced
- 1 3- inch cinnamon stick
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh thyme
Remaining ingredients
- ¼ cup chopped candied pecans
Instructions
- Preheat oven to 425 degrees F.
- Toss sliced butternut squash with oil, chili powder, salt, cumin, cinnamon, and cayenne. Lay squash in an even layer on a baking sheet. Roast for 20 minutes. Flip squash over and roast for another 10 minutes. Drizzle with honey and keep warm.
- While squash is roasting, make herb chili crisp. Combine crushed red chili flakes, gochugaru, fennel, salt, and pepper in a heat-safe bowl. Set aside.
- Combine oil, garlic, shallots, and cinnamon stick in a medium sauce pot. Bring to a simmer over medium-low heat. Continue to cook until garlic and shallots turn light golden brown. Add rosemary, sage, and thyme, stirring to combine. Simmer for 1 more minute or until garlic and shallots are golden brown. Remove from heat.
- Place a strainer on top of the bowl with the chili flakes and pour the hot oil directly into the bowl. Discard the cinnamon stick and let the garlic mixture cool. Add garlic mixture back to the chili oil, stirring to combine.
- Arrange roasted butternut squash on a serving platter. Drizzle herb chili crisp on top and top with chopped candied pecans. Serve warm.
Notes
You can make the herb chili crisp up to 1 week in advance.