Roasted Butternut Squash with Lime and Hazelnuts

Plush slices of roasted butternut squash are one of the joys of autumn. I like to roast them at a high heat so their undersides caramelize and turn a deep golden brown, then top the squash with some sort of vibrant dressing. Here, lime and red pepper flakes bring out the sweetness of the squash with their contrasting pungency while hazelnuts add crunch. I always peel my butternut squash with a vegetable peeler. The skins just slip right off. Or, if you’ve got a nice-looking squash without a lot of blemishes on the skin, you can leave it unpeeled. The skin is perfectly edible and turns crisp when you roast it. Thinking Ahead You can prepare the vinaigrette up to 1 day in advance. Store it in the fridge and bring it to room temperature before serving it on the squash.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 425°F.

Step 2

Oil a rimmed baking sheet and arrange the squash slices on it in a single layer. (If it doesn’t all fit, oil another sheet and use that as well.) Brush the top of the squash slices with more oil and sprinkle them with the salt and black pepper to taste. Roast until the squash is golden brown on the bottom, 15 to 20 minutes. Then flip the slices over and roast until they are very tender, about 10 minutes longer.

Step 3

Meanwhile, make the vinaigrette: In a small bowl, combine the lime juice, zest, garlic, red pepper flakes, and a pinch of salt. Let the ingredients sit for a minute, then whisk in the anchovies and 3 tablespoons oil until emulsified. Taste and add more salt and/or lime juice as needed.

Step 4

Serve the squash covered with the vinaigrette and sprinkled with the hazelnuts and scallions.