Chile Roasted Squash Wedges with Sesame and Pumpkin Seeds
When it comes to roasting, squash might be the ultimate veg. The longer it cooks, the more tender it gets - and, with just a little help, the more the flavors really burst. Serve this warm, comforting squash dish as a hearty side or as a terrific meal for your favorite vegetarian.
- 1 12-pound Hubbard squash, seeds discarded and cut into 1-inch wedges
- 2 tablespoons white sesame seeds
- 2 tablespoons canola oil
- Salt and pepper
- 2 red fresno chiles, sliced
- 1 small piece fresh ginger, peeled and sliced
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons toasted pepitas
- Preheat oven to 425 degrees F.
- Toss together squash, sesame seeds, and oil and season with salt and pepper.
- Place on 2 baking sheets and roast until squash starts to soften, about 15-17 minutes.
- Turn the squash and add the chiles and ginger to the baking sheets Rotate the sheet and continue to roast for another 15 to 17 minutes, until the squash is golden-brown and tender.
- Drizzle with rice vinegar and serve sprinkled with pepitas.
- Recipe provided by Charlyne Mattox, author of Cooking with Seeds.
Per serving: 180 kcal cal., 12 g fat (1.5 g sat. fat), 19 g carb., 6 g fiber, 7 g sugar, 4 g pro.. Percent Daily Values are based on a 2,000 calorie diet