Spicy Roasted Winter Squash With Brown Sugar
serves 4-6 as a side dish
Butternut, red kuri, acorn and hubbard squashes are all about the same size, and interchangeable in this recipe. Spaghetti and and butternut squash are larger, so you might only need one of those for 4-6 servings.
2 medium winter squash, such as acorn, hubbard or red kuri, partially peeled and cut into wedges
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 cup brown sugar
1/2 teaspoon fine sea salt
1/4 cup olive oil
prep: 5 minutes
total: 50 minutes
large bowl
large broiling pan
1. Preheat the oven 350F.
2. Cut the squash in half lengthwise, slice off the ends and scoop out the seeds. Peel the squash, not worrying if you're unable to get all of the skin off -- it will come off more easily after it's cooked, and it's also edible. Now cut the squash crosswise into wedges.
3. In a large bowl, toss the squash with the peppers, sugar, salt and olive oil.
4. Arrange the squash on a large broiling pan and roast until tender, 30-45 minutes.
