Chile-Roasted Squash with Citrus-Peanut Relish

By: Hannah Lee Leidy
Citrus chile roasted squash recipe
Photo by Mark Boughton

Vivek Surti, of Tailor in Nashville, uses delicata or butternut squash in this Thanksgiving recipe and likes to cook then marinate the squash in advance. To serve, warm it up in the oven before topping with the relish of roasted peppers, peanuts, and greens.

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Serves 6 to 8

    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
  • Salt
  • ½ cup baby mustard greens

Make the peanut relish

  1. 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. 
  • From Vivek Surti, Tailor, Nashville

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