Chili Butter Roasted Delicata Squash

• 2 medium delicata squash (1 ½ to 2 pounds), seeded and sliced into ½-inch rounds

• 2 tablespoons butter

• 2 tablespoons chopped, jarred Calabrian chilies

• 1 small lemon, zested and juiced

• 1 tablespoon honey

• Salt

• 1/4 cup toasted pumpkin seeds

• Preheat the oven to 425°F.

• Arrange the sliced squash on a parchment-lined baking sheet.

• Melt the butter in a small skillet over medium-high heat.

• Remove the skillet from the heat and whisk in the Calabrian chili paste, lemon zest, lemon juice, honey, and salt.

• Pour the Calabrian chili butter over the squash and, using tongs, toss to coat.

• Roast until browned and tender, 25 to 30 minutes.

• Scatter the toasted pumpkin seeds over the chili butter roasted squash

Enjoy!

This recipe was originally written by Julia Clancy and is reprinted with the permission of the author.