Best Chili Sesame Butternut Squash Recipes

Chili-Sesame Butternut Squash image

Provided by Food Network Kitchen

Time 1h

Number Of Ingredients 10

1 stick unsalted butter, melted
Juice of 2 large oranges
2 teaspoons sugar
1 teaspoon apple cider vinegar
2 large butternut squash (about 2 pounds each), halved lengthwise, seeded and cut crosswise into 1/2-inch-thick slices
4 large dried Mexican chile peppers (such as guajillo, pasilla and/or ancho), seeded and cut into 2-inch pieces
6 cloves garlic, smashed
6 sprigs thyme, torn in half
Kosher salt and freshly ground pepper
1/2 cup sesame seeds

Steps:

Preheat the oven to 400 degrees F and line 2 baking sheets with foil. Whisk the melted butter, orange juice, sugar and vinegar in a large bowl. Add the squash, chiles, garlic, thyme, 1 teaspoon salt and a few grinds of pepper; toss to coat.
Divide the squash mixture and liquid between the prepared baking sheets, spreading the squash in a single layer. Sprinkle with the sesame seeds. Roast, flipping the squash halfway through, until the squash is tender and caramelized in spots and the sesame seeds are lightly toasted, about 40 minutes. (The squash can be made up to 4 hours ahead. Serve at room temperature.)

CHILI-SESAME BUTTERNUT SQUASH image

Categories Vegetable

Yield 6-8

Number Of Ingredients 10

1 stick unsalted butter, melted
Juice of 2 large oranges
2 tsp. sugar
1 tsp. apple cider vinegar
2 large butternut squash (about 2 pounds each), halved lengthwise, seeded and cut crosswise into 1/2-inch-thick slices
4 large dried Mexican chile peppers (guajillo, ancho, pasilla, etc.), seeded and cut into 2-inch pieces
6 cloves garlic, smashed
6 sprigs thyme, torn in half
salt and pepper
sesame seeds

Steps:

1. Preheat oven to 400 and line 2 banking sheets with foil. Whisk melted butter, OJ, sugar, and vinegar in a large bowl. Add squash, chiles, garlic, thyme, 1 tsp. salt and a few grinds of pepper; toss to coat. 2. Divide squash mixture and liquid between the prepared baking sheets, spreading squash in a single layer. Sprinkle with the sesame seeds. Roast, flipping squash halfway through, until squash is tender and caramelized in spots and the seeds are lightly toasted (40 minutes). Can be made 4 hours ahead. Serve at room temp.