Butternut Squash with Chili and Sesame
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Roasted butternut squash has a wonderful sweet flavor that you can play with by adding various spices and herbs. Bake the squash slices in orange juice with Mexican chili peppers, such as guajillo, pasilla, or ancho. They're not overly spicy, but they pack a rich, savory flavor. Serve the baked squash hot as a side dish or cooled as an appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter, melted
- Juice of 2 large oranges
- 2 teaspoons of sugar
- 1 teaspoon apple cider vinegar
- 2 large butternut squash (about 1 kg each), halved lengthwise, seeded and sliced crosswise into 1 cm thick slices.
- 4 large dried Mexican chili peppers (such as guajillo, pasilla, or ancho), seeded and cut into 2-inch (5cm) pieces.
- 6 cloves garlic, crushed
- 6 sprigs thyme, torn in half
- 0.5 cup sesame seeds
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Recipes with similar ingredients: butternut squash, apple cider vinegar, Orange juice, thyme, sesame, guajillo pepper, pasilla pepper, ancho pepper
Cooking the dish according to the recipe:
- Preheat oven to 200°C and line 2 baking sheets with foil.
- In a large bowl, combine melted butter, orange juice, sugar, and vinegar. Add the pumpkin, chili pepper, garlic, thyme, 1 tablespoon salt, and a pinch of freshly ground black pepper; stir to coat.
- Spread the pumpkin and its liquid onto the prepared baking sheets in a single layer. Sprinkle with sesame seeds. Bake, turning the slices halfway through, until the pumpkin is tender and caramelized in spots and the sesame seeds are lightly toasted, about 40 minutes. The pumpkin can be prepared up to 4 hours ahead and served chilled.
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