Dried Aleppo pepper flakes, from Syria, are relatively mild compared to other chiles, with a fruity depth that nicely complements butternut squash.
Slideshow: Butternut Squash Recipes
2 pounds butternut squash, peeled, seeded and chopped into 3/4-inch cubes
2 tablespoons extra-virgin olive oil
1 teaspoon ground Aleppo pepper
How to Make It
Preheat the oven to 425°.
In a large bowl, toss the squash with olive oil and Aleppo pepper. Season with salt. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once halfway through. Transfer to a bowl and serve.
Aleppo pepper can be found in Middle Eastern markets and some specialty foods shops.
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