Chile roasted squash wedges with sesame and pumpkin seeds

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Cooking with Seeds: 100 Delicious Recipes for the Foods You LoveThese cover-worthy roasted squash wedges are loaded with two different seeds, spiced up with ginger and Fresno chiles, and jazzed up with a quick drizzle of rice vinegar. For dipping, serve with the Miso Sesame Spread. Dividing the squash between two trays gives them enough room to cook and pick up a little color, rather than just steam.

  • Yield: 4 Servings


  • 12 pound Hubbard squash, seeds discarded and cut into 1-inch wedges
  • 2 tablespoons white sesame seeds
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 2 red Fresno chiles, sliced
  • 1 small piece fresh ginger, peeled and sliced
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons toasted pepitas
How to Make It
  1. Preheat oven to 425°F.
  2. Toss together the squash, sesame seeds, and oil. Season with salt and pepper. Divide between 2 rimmed baking sheets. Roast until the squash is starting to soften, 15 to 17 minutes.
  3. Remove the baking sheet from the oven. Turn the squash and add the chiles and ginger to the baking sheets. Return the baking sheets to the oven.
  4. Rotate the sheets front to back and top to bottom, and continue to roast until the squash is golden-brown and tender, 15 to 17 minutes. Drizzle with the rice vinegar
  5. Serve sprinkled with the pepitas.

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