Chef and culinary storyteller Pyet DeSpain has penned a lovely new book called “Rooted in Fire.” It explores DeSpain’s deeply personal journey through Native American and Mexican traditions, ancestral wisdom, and healing foodways. This book is part memoir, recipes, and ceremony—a fascinating take on Native American and Mexican cuisine.
Here, the author shares a recipe that she first tasted in Valle de Guadalupe, Mexico, that she reinterpreted with her own touch. This would make a wonderful side dish surprise for holiday parties. To make this simple recipe, halve and seed the butternut squash, then bake it with melted butter, honey, habanero pepper, cumin, smoked paprika, salt, and pepper. The butternut squash becomes golden brown and caramelized, tasting sweet, savory, and spicy all at once.
Honey and Habanero Roasted Butternut Squash
Serves 4- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 1 habanero pepper, finely minced (adjust to taste for desired heat)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 medium butternut squash, halved lengthwise and seeded
- Fresh parsley or cilantro leaves, for garnish (optional)
- Lime quarters, optional
In a small saucepan over low heat, melt the butter. Add the honey, habanero pepper, ground cumin, smoked paprika, and salt and pepper to taste. Stir well to combine, simmer for 5 minutes, and remove from the heat.
Line a baking sheet with parchment paper, place the butternut squash halves on the sheet cut-side up, and pour the butter mixture over the squash flesh.
Roast for 35 to 45 minutes, or until the edges are golden brown and the squash is tender. Remove the squash from the oven and let it cool slightly, about 5 minutes. Cut into four pieces, garnish with fresh parsley or cilantro leaves, lime quarters, if desired, and serve.
