Garlicky Orange Chili Squash with Sage
Adapted from Better Homes & Gardens, fall’s butternut squash has never shined brighter. Pan-seared squash gets a hot bath of orangey, garlicky chili-spiked butter sauce, making it fit for any holiday table or a simple weeknight meal.Â
- Yield: Serves 4
Ingredients
Units
Scale
- One 2 to 2.5-pound butternut squash
- Salt and pepper, as needed
- Vegetable, avocado, grapeseed, coconut oil, or ghee for cooking
- 1/2 cup vegetable stock
- 1/2 cup orange juice
- 1 teaspoon crushed red chili flakes (1/2 tsp if you just want a hint of spice)
- 4 cloves minced garlic
- 1 tablespoon finely chopped sage
- 3 tablespoons butter
Instructions
- Preheat the oven to 350 degrees F. Put the squash (sticker removed) right on the rack and allow it to roast for 35 minutes. Remove it from the oven and peel it. Slice the neck into ½-inch-thick slices. Halve the remaining squash, scoop out the seeds, and slice it into ½-inch-thick half-moons.Â
- Set a large, heavy-bottomed pan over med-high heat and add about 2 TBSP cooking oil of your choice. Season the squash pieces generously with salt and pepper. Cook the squash (in batches) until brown and almost crusty on both sides; about 3 to 4 minutes per side. (I use a splatter screen while they cook, as they do sputter and spit a little). Transfer the cooked and browned squash to a tray.
- Don’t wipe out the pan. Reduce the heat to medium and add the stock, orange juice, chili flakes, and garlic. Let this sauce bubble and reduce for about 5 minutes, scraping up the browned bits from the squash.Â
- Add the sage, butter, and some salt and pepper to taste. I like to pour this sauce down all over the squash on a serving tray, but feel free to serve on individual plates, if you’d rather.Â