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Brown Sugar Delicata Squash with Chile Butter

Author Eric Samuelson

Ingredients

  • 3 Delicata squash sliced in half, seeds removed
  • ½ cup brown sugar
  • 1 stick butter
  • ½ roasted Hatch Chile
  • kosher salt

Instructions

  • Preheat your oven to 400 degrees.
  • Slice the squash in half and remove the seeds. The seeds can be roasted later.
  • Place the squash cut side up on a sheet pan lined with parchment paper
  • Season with kosher salt and place into the oven for 20 minutes or until it can be pierced with a fork.

To make the butter

  • Place half a Hatch chile, seeds removed into a food processor with 1 stick of butter cut into cubes.
  • Process until smooth. You won't need all the butter, you can save it in the fridge or wrapped tightly in the freezer.

To finish the squash

  • Remove from the oven. Raise temperature to 450 degrees.
  • Brush on the Hatch Chile butter. Sprinkle with brown sugar.
  • Return to the oven for about 5 minutes or until the sugar has melted and caramelized. Keep a careful eye on it so that you don't burn the sugar.

Notes

Substitutions
  • If you aren't using the butter, you can just drizzle the squash with olive oil when you put it in the oven.
  • If you are going to use cayenne, chile, or chiptole powder you can sprinkle those on at the beginning.
  • If you want to use maple syrup or honey instead of the brown sugar, still add it in the last 5 minutes of cooking.