The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Chile-Roasted Squash with Citrus-Peanut Relish

Ingredients

For the peanut relish:

1 large orange, quartered

1 finger-sized knob ginger, unpeeled

1 small green chile

1 teaspoon grapeseed oil, plus more as needed

1 teaspoon kosher salt, plus more to taste

1 cups peanuts, toasted

2 cups thinly sliced aji dulce or sweet peppers

½ cup chopped cilantro

For the squash:

4 small delicata or butternut squash, halved and seeds removed

Grapeseed oil

Kosher salt

½ cup baby mustard greens

Directions

1. Make the peanut relish: Preheat oven to 400 degrees. Roast orange until caramelized, about 15 to 20 minutes. In a blender, combine caramelized orange, ginger, chile, oil, and salt with ½ cup water and puree until smooth. Add a little more water if necessary to loosen slightly. 

2. In a bowl, toss together peanuts, peppers, cilantro, and salt. Add a few drops of grapeseed oil and 2 tablespoons of orange chutney dressing. Set aside.

3. Make the squash: Increase oven temperature to 450 degrees. Brush cut-side of squash with oil and season with salt. Roast until deeply browned, about 35 minutes. 

4. Cut squash into 2- to 3-inch portions and top with peanut relish. Garnish with mustard greens. 

Print Recipe