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- 1 medium butternut squash (about 2 lb.), peeled, seeded, cut into 1" wedges
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon Aleppo pepper or hot paprika, plus more to taste
Ingredient Info: Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is available at some specialty foods stores and wholespice.com.
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.