Peppery roasted squash
Total time: 35 minutes
Note: From Regina Schrambling
1 dense-fleshed winter squash, about 2 1/2 to 3 1/2 pounds, such as buttercup, kabocha or Hokkaido
1 tablespoon minced fresh thyme
1/2 teaspoon Aleppo pepper or chipotle pepper flakes
1 teaspoon coarse sea salt, preferably Maldon
2 tablespoons pumpkin seed oil (or walnut or hazelnut oil)
1. Heat the oven to 375 degrees. Cut the squash in half, slicing through the stem end. Scrape out the seeds (a melon baller or grapefruit spoon makes it easier). Cut the squash halves crosswise in half. Lay each quarter cut-side down on a cutting board and, using a vegetable peeler or very sharp paring knife, cut away the skin. Cut the squash into roughly three-fourths-inch chunks and place in a large bowl.
2. Add the thyme, pepper flakes and salt and toss to mix. Pour the oil over and mix thoroughly with a rubber spatula until all the chunks are evenly seasoned and oiled. Place the squash in a single layer on a rimmed baking sheet.
3. Roast, stirring once, until all the squash chunks are tender and caramelized on the bottom, 15 to 20 minutes. Serve hot or warm. (This can be made ahead and reheated in the oven, uncovered.)
Each serving: 72 calories; 1 gram protein; 11 grams carbohydrates; 2 grams fiber; 4 grams fat; 1 grams saturated fat; 0 cholesterol; 293 mg. sodium.Copyright © 2015, Los Angeles Times