Words and Photo by Stephanie Cameron

Serves 6–8

Instead of marshmallow yams for this year’s holiday spread, try this recipe to freshen up that old standby. The heat of the red chile offsets the sweetness of the squash and maple syrup, while tart apricots and apple cider vinegar bring balance. Swap in another winter squash for the butternut, or try dried cherries or chokecherries in place of the apricots.

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Red Chile Roasted Butternut Squash with Pecans and Apricots

Ingredients

  • 2 small butternut squashes
  • 1/2 cup unsalted butter, divided
  • 1 tablespoon red chile powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon nutmeg, freshly grated
  • 2 teaspoons sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 1/2 cups pecan halves, toasted and roughly chopped
  • 2/3 cup dried apricots
  • 4 tablespoons maple syrup
  • 1 1/2 teaspoons apple cider vinegar

Instructions

  • Preheat oven to 425°F. Line two baking sheets with parchment paper.
  • Peel and split the squash, remove the seeds, and cut into 1/2-inch-thick half-moons. Chop dried apricots into small pieces.
  • In a small saucepan, melt 1/4 cup butter. In a large mixing bowl, toss the butternut squash with the melted butter, red chile, coriander, nutmeg, salt, and black pepper. Stir until spices are evenly distributed.
  • Spread squash over the baking sheets, ensuring everything is evenly spaced. Roast until squash is tender and browned, about 20–30 minutes, turning halfway through.
  • While squash is roasting, melt remaining 1/4 cup butter in a small saucepan, stirring occasionally, until it begins to foam and brown, about 3–5 minutes.
  • Remove from the heat and add pecans, apricots, maple syrup, and vinegar. Stir to combine.
  • When squash is done, transfer it to a serving dish and top with pecan mixture. Serve immediately or reheat in an oven-safe serving dish at 350°F for 10 minutes within a couple of hours of making.
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Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.