Chili-Sesame Butternut Squash - cooking recipe

Ingredients

1 stick unsalted butter, melted
Juice of 2 large oranges
2 tsp. sugar
1 tsp. apple cider vinegar
2 large butternut squash (about 2 pounds each), halved lengthwise, seeded and cut crosswise into 1/2-inch-thick slices
4 large dried Mexican chile peppers (guajillo, ancho, pasilla, etc.), seeded and cut into 2-inch pieces
6 cloves garlic, smashed
6 sprigs thyme, torn in half
salt and pepper
sesame seeds

Preparation

1. Preheat oven to 400 and line 2 banking sheets with foil. Whisk melted butter, OJ, sugar, and vinegar in a large bowl. Add squash, chiles, garlic, thyme, 1 tsp. salt and a few grinds of pepper; toss to coat.

2. Divide squash mixture and liquid between the prepared baking sheets, spreading squash in a single layer. Sprinkle with the sesame seeds. Roast, flipping squash halfway through, until squash is tender and caramelized in spots and the seeds are lightly toasted (40 minutes). Can be made 4 hours ahead. Serve at room temp.