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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.