Sweet and Spicy Roasted Squash

Squash is a fall classic and this squash recipe marries sweet and spicy in a delicious combination of maple syrup and chili spice.

Ingredients

• 2 ½–3½-lb. kabocha squash
• 2 – 3 Fresno chiles, thinly sliced
• ½ cup pure maple syrup
• 1 Tbsp. vanilla extract
• Kosher salt
• ⅓ cup extra-virgin olive oil
• 3 Tbsp. toasted sesame seeds

Instructions

1. Preheat oven to 425°. Poke holes in each squash a few times with a sharp knife, then place them on a foil-lined rimmed baking sheet.
2. Roast for about 1 hour, until a fork easily pierces through skin. Let them cool enough to handle, then cut each squash in half.
3. Scoop out and discard seeds. Slice squash into large pieces and arrange, flesh side up, on the same baking sheet.
4. Increase oven temperature to 450°. Place the chiles, maple syrup, vanilla, and a big pinch of salt in a small saucepan and bring to a boil.
5. Then, reduce heat and simmer until thickened, about 8–10 minutes. Remove from heat and stir in oil.
6. Generously season squash with salt, then spoon the maple syrup mixture over each squash piece.
7. Roast squash until darkened slightly, about 20–25 minutes.
8. Transfer squash to a platter and sprinkle sesame seeds over.