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Fall Simmer Pot
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Eten & drinken
Chili Butter Roasted Delicata Squash
Ingredients
- 2 medium delicata squash (1 ½ to 2 pounds), seeded and sliced into ½-inch rounds
- 2 tablespoons butter
- 2 tablespoons chopped, jarred Calabrian chilies
- 1 small lemon, zested and juiced
- 1 tablespoon honey
- Salt
- 1/4 cup toasted pumpkin seeds
Directions
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Preheat the oven to 425°F.
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Arrange the sliced squash on a parchment-lined baking sheet.
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Melt the butter in a small skillet over medium-high heat.
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Remove the skillet from the heat and whisk in the Calabrian chili paste, lemon zest, lemon juice, honey, and salt.
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Pour the Calabrian chili butter over the squash and, using tongs, toss to coat.
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Roast until browned and tender, 25 to 30 minutes.
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Scatter the toasted pumpkin seeds over the chili butter roasted squash
This recipe was originally written by Julia Clancy and is reprinted with the permission of the author.
