Roasted Butternut Squash with Aleppo Pepper

Dried Aleppo pepper flakes, from Syria, are relatively mild compared to other chiles, with a fruity depth that nicely complements butternut squash.

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  • Servings: 4

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  • 2 pounds butternut squash, peeled, seeded and chopped into 3/4-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground Aleppo pepper
  • Kosher salt

How to make this recipe

  1. Preheat the oven to 425°.

  2. 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.

Contributed By Photo © Guy Ambrosino Published November 2014

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