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Chile-Roasted Squash with Citrus-Peanut Relish


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


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. 

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