Roasted Butternut Squash With Aleppo Pepper

1. 1

   Preheat the oven to 430. Combine Aleppo pepper and brown sugar in a small bowl. In a larger bowl (or right on the baking pan) toss the butternut squash with the oil and season with salt and pepper and the Aleppo pepper/brown sugar mix. Arrange in a single layer on a rimmed baking pan.

2. 2

   Cook, checking every 10 minutes, rotating the pan and gently tossing, until cooked through and the outside of the squash is slightly blackened. This can take anywhere from 30-45 minutes depending on the oven and the size of the squash pieces. Some of the pieces may get soft, so I recommend using a thin metal spatula to toss and remove the squash to preserve the shape as much as possible.

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