Calabrian Chili + Honey Roasted Pattypan Squash
Spicy + zesty with a little bit of honey to brighten it up.
6 ingredients (minus salt + pepper)!
Calabrian Chili Roasted Zucchini and Squash
Total Time: 45 minutes | Serves 6-8
3 lbs. zucchini and squash, pattypan or regular
3 tbs. olive oil
2 tbs. Calabrian chilis, finely chopped
3 garlic cloves, thinly sliced
2 tsp. + 1 tsp. Kosher salt
1 tsp. black pepper
2 tbs. honey
1 lemon, zested for garnish
Flaky salt for garnish
Preheat the oven to 425ºF. Prepare 2 sheet pans with parchment paper.
If using pattypan squash, quarter or half them depending on size to make them all equal sizes. If using regular squash and zucchini, cut them into equal-sized half-moons. Lay them out on paper towels or a tea towel and sprinkle them with 2 tsp. salt. Allow them to sit for 15 minutes. After 15 minutes, you’ll see the natural water content of the squash has risen to the outside. Give them a gentle pat dry to remove the excess water. Toss them in a large bowl with olive oil, the remaining 1 tsp. salt, black pepper, chopped Calabrian chili peppers, and sliced garlic.
Spread the vegetables on the sheets so they are spread out and not overcrowded. Use another sheet pan or cook in batches if needed.
Roast for 15 minutes. Remove from oven, drizzle with the honey, toss each pan with 1 tbs. honey, and put back in the oven for another 10 minutes until tender, golden brown, and slightly charred.
Top with fresh lemon zest and flaky salt.
