Toss thick slices of butternut squash in an orange juice glaze flavoured with chili, garlic and thyme, sprinkle with sesame seeds and roast in the oven to caramelize.
½largebutternut squash, halved lengthwise, seeded and sliced ½ thick
½teaspoonhabanero pepper,finely minced OR 2 dried crushed red chilis
3clovesgarlic,coarsely chopped
1tablespoondried thyme,or 3 large sprigs fresh thyme, plus more for garnish
sea salt and freshly ground pepperto taste
¼cupraw sesame seeds
Instructions
Heat oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, whisk the oil, orange juice, sugar, and apple cider vinegar. Add the squash, peppers, garlic, thyme, salt and pepper and toss to coat.
Spread the squash in a single layer, spaced so the pieces are not touching each other. Sprinkle with sesame seeds.
Roast in oven for 40 minutes, turning after 20 minutes, until squash is tender and edges are caramelized and sesame seeds are toasted.