Roasted Butternut Squash

Servings: 4



1 medium butternut squash (about 2 lb.), peeled, seeded, cut into 1” wedges

2 tablespoons olive oil

¾ teaspoon kosher salt, plus more to taste

½ teaspoon Aleppo pepper or hot paprika, plus more to taste

2 teaspoons balsamic vinegar

½ cup Red Pepper-Walnut relish


Ingredient Info: Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is available at some specialty food stores and



Preheat oven to 425°. Toss squash with oil on a rimmed baking sheet and arrange in a single layer; season with ¾ teaspoon salt and ½ teaspoon Aleppo pepper. Roast, turning wedges halfway through, until golden and tender, 30-35 minutes. Toss squash with balsamic vinegar and season with salt and Aleppo pepper. Serve with red pepper spread.