Prep Time
10 min
Cook Time
15 min
Yields
4-6 servings
This recipe features espelette powder, a varitey of chile pepper that is cultivated in France.
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ingredients
1
butternut squash (about 3 lbs/1.5 kg), peeled, halved lengthwise, seeded and cut into small wedges
2
Tbsp (30 mL) olive oil
¼
tsp (1 mL) espelette pepper powder
¼
tsp (1 mL) smoked paprika powder
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directions
Step 1
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step 2
Toss squash in a large bowl with olive oil, espelette pepper powder, smoked paprika and thyme until well coated. Season with salt and pepper.
Step 3
Arrange in a single layer on a rimmed baking sheet and roast until fork-tender, about 15 minutes.