As the leaves turn rusty orange and we all go off to work in the dark, lovely winter squashes start appearing at the farmers markets. Winter squash like acorns, butternuts, buttercups, and kabochas are lovely in soups, pastas, stews and can be used in almost any recipe. In fact they are so nice in things that I rarely ever just make a squash dish. A travesty really, but I am working on it. Well, when I saw a delicious recipe recipe on Tastespotting it was meant to be.
It was pouring outside and I didn’t want to venture any further to get the ingredients I was lacking, so I improvised but it turned out fabulous. The combination of the spicy chiles, garlic and the honey goes perfectly with the nuttiness of the squash. This recipe would work well with any similar winter squash.
Stay tuned this week for two more fall vegetable dishes. It’s those darn farmer’s markets and those lovely family gardens, what can I say we are overflowing with delicious vegetables.
(serves 2)
Inspired from this Honey Hot Pepper Winter Squash Recipe
1 Kabocha Squash or similar squash, washed and cut in half
3 dried thai chiles,
1 clove garlic, minced
1 teaspoon minced parsley
pinch of salt and pepper
2 tablespoons minced sweet red pepper
1 teaspoon olive oil
4 teaspoons honey
2 teaspoons butter
Preheat oven to 350F. Put squash skin side down on a baking sheet. Put chiles in a mortar and pestle and crush. Add garlic, parsley, and a good pinch of salt and pepper and combine. Add olive oil and red pepper and give a few more turns to make a rough paste. Coat inside of each of the squashes with the mixture. Spoon two teaspoons of honey into each half. Bake for 90 minutes, checking on the squash every twenty minutes or so and spooning the juices in the middle onto the sides and edges. When cooked add a dollop of butter in each half and serve as it melts.
Similar Squash Recipes:
Butternut Squash Mac and Cheese
Acorn Squash Soup
Squash, Chickpea & Red Lentil Stew
{ 7 comments… read them below or add one }
The vegetable bounty at this time of year is just fantastic, isn't it. Squashes are one of my favourites!
Since I tried kabocha last year, it replaced butternut and acorn as my absolute FAVORITE winter squash. I love all the flavors coming into play here. The sweet and spicy mix is so good!
Thanks Cate! I am totally into it now too, it isn't nearly as easy to find as the others though.
I so love this spicy roasted squash!! Looks great too!
MMMMMMMMMMM,….
I just discovered your fine blog & I think you have a cool foodblog!
Love roasted squash! This looks fantastic! And just in time for this icky weather! Thanks for the recipe!
Thanks for the link & I love your interpretation of this – great photos too!
OMG…….ur gonna give bad food habits…….with these many new recipes to try….Im gonna gain weight…..LOLzzzzzzzzz
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