Roasted Butternut Squash
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 wholespice.com.
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.