These 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
- Preheat oven to 425°F.
- 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.
- 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.
- 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
- Serve sprinkled with the pepitas.