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Thanksgiving recipes · 3 of 3 · Winter Collection White Pepper
Butternut squash roasted hot, tossed in honey butter with ancho chile and lime, and finished with pepitas and cotija. Served on our new White Pepper oval platter.
Squash, chile and pumpkin seeds are old Sonoran desert ingredients, on tables here long before anyone called the meal Thanksgiving. This side puts them together in under an hour, and most of that is the oven doing the work.
Roast the squash hot so the edges brown. The chile-honey butter goes on while the squash is still hot so it soaks in rather than sitting on top, and the lime keeps the honey from tipping it toward dessert.
It's the last thing in the oven: put it in when the turkey comes out to rest.
The recipe
Serves 6 to 8 · 15 minutes prep, 35 minutes roastingIngredients
Method
- Heat the oven to 425°F. Toss the squash with the oil and a good pinch of salt on a sheet pan.
- Roast 30 to 35 minutes, turning once, until browned at the edges and tender.
- Melt the butter with the honey, chile powder and cayenne. Stir in the lime juice.
- Toss the hot squash with the chile-honey butter. Finish with pepitas, cotija and cilantro.
Notes
- Other squash
- Delicata and kabocha both work. Delicata doesn't need peeling.
- No cotija
- Crumbled feta is the closest swap.
