Have Some Roasted Squash for a Nice, Balanced Meal

Roasted Winter Squash with Chipotle Honey

Squash is usually sweet, so let’s spice things up a bit.

Prep Time 15 minutes Total Time 25 minutes Servings 4

Ingredients

Roasted squash

• 1 large butternut squash peeled, quartered and seeded
• 1 tbsp olive oil
• 1/4 tsp smoked paprika
• 1/4 tsp ground cumin
• 1 garlic clove grated
• 1 tsp salt
• 1 tsp freshly ground black pepper

Chipotle Honey

• 1/2 cup wildflower or clover honey
• 1/2 tsp chipotle chile powder
• 1/2 tsp freshly ground black pepper

Tillamook Cheddar Crisps

• 2 cups shredded Tillamook sharp Cheddar
• 2 tbsp flour all-purpose

Charred Onion

• 2 small red onions peeled
• 2 tbsp neutral oil
• 1 tsp salt
• 1 tsp freshly ground black pepper

Lime yogurt

• 1 cup thick Tillamook Greek yogurt
• 1 lime zested and juiced
• 1 tbsp chopped fresh cilantro
• 1 dash jalapeño hot sauce
• 1 tsp salt
• 1 tsp freshly ground black pepper

Instructions

1. Prepare the Roasted Squash: Preheat oven to 425°F. Toss together squash quarters, oil, paprika, cumin, garlic, salt, and pepper in a large bowl. Spread out on a sheet tray, and roast in preheated oven until tender and caramelized on the edges. Reserve warm.
2. Prepare the Chipotle Honey: Stir together honey, chipotle, and pepper in a small bowl. Set aside.
3. Prepare the Tillamook Cheddar Crisps: Heat oven to 325°F. Line a sheet tray with parchment paper. Toss together shredded Tillamook Cheddar and flour in a mixing bowl. Spread mixture in a thin layer on a prepared sheet tray, and bake for 15 minutes. Rotate sheet tray, and bake another 15 minutes, or until cheese crisps are golden. Remove from oven, and allow to cool.
4. Prepare the Charred Onion: Heat a heavy bottomed skillet or grill pan over medium-high. Slice onions into 1-inch thick “steaks”, and season with salt and pepper. Add oil to heated skillet, and carefully add onion “steaks”. Sear until completely black across the cut side. Turn and repeat. Remove from heat, and allow to cool slightly. Break onion apart into separate rings. Reserve warm.
5. Prepare the Lime Yogurt: Stir together all ingredients in a small bowl.  
6. Divide Roasted Squash among 4 plates. Top each with a dollop of the Lime Yogurt; drizzle Chipotle Honey across squash quarters, and top with Charred Onion rings and cracked shards of Cheddar Crisps. Serve immediately.