Chili Butter Roasted Delicata Squash
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
1/4 cup toasted pumpkin seeds
Preheat the oven to 425°F.
Arrange the sliced squash on a parchment-lined baking sheet.
Melt the butter in a small skillet over medium-high heat.
Remove the skillet from the heat and whisk in the Calabrian chili paste, lemon zest, lemon juice, honey, and salt.
Pour the Calabrian chili butter over the squash and, using tongs, toss to coat.
Roast until browned and tender, 25 to 30 minutes.
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.