This dish is based on a recipe that called for a pie pumpkin, but since those are only available in the Fall, I substituted butternut squash. I look forward to making it with pumpkin next Fall.
Chipotle peppers are dried and smoked jalapeno peppers. They have a wonderful flavor, but be aware that these peppers have some serious heat! You may wish to gradually add the chipotle peppers, adding more if you want to amp up the spicy-quotient. I found a 7-oz can of the chipotle peppers in adobo sauce in the Hispanic foods section. The excess peppers can be frozen.
If you like spicy-sweet, give this dish a try. It's a very different approach to roasted squash.
1 (2-lb) butternut squash
1/2 tbls butter
1/4 cup diced red onion
1-2 tbls chipotle peppers in adobo sauce, minced
3 tbls maple syrup
1/8 tsp sea salt
1/8 tsp curry powder
Preheat oven to 400˚. Cut butternut squash in half lengthwise; scoop out and discard seeds. Trim stem-end of squash. Arrange squash in shallow baking dish, flesh-side up. Lightly oil squash. Bake 30 minutes.
Meanwhile, make glaze: In small saucepan, melt butter over medium heat. Add onion. Cook 5 minutes, stirring occasionally, until onion is tender. Stir in chipotle sauce, maple syrup, salt, and curry powder. Cook and stir until blended and heated through.
After squash has roasted for 30 minutes, top with glaze. Spoon maple-chipotle glaze into cavities of squash, and spread glaze over entire top surface of squash. Reserve a bit of the glaze mixture for basting. Return squash to oven, and roast an additional 20-30 minutes, basting with glaze once or twice. Roasting is complete when squash is fork-tender throughout.
Serve as is for two large servings. To serve four, slice each half in half again lengthwise.
Serves 2-4
