Roasted Butternut Squash with Candied Jalapeño
Ingredients
- For the Candied Jalapeño Peppers
- 1 cup water
- 1/2 cup sugar
- 1 large jalapeño pepper, cut in half
- 1 dried guajillo pepper, cut in half
- For the Roasted Squash and Assembly
- 2 pounds butternut squash, peeled and chopped into approx. 2" chunks
- 1 1/2 tablespoons hot pepper oil
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- Zest of one lime
- Juice of one lime
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