This recipe is from Imperfect customer Tara Assi. Tara: I chose this recipe because it makes me feel good about eating seasonally and not wasting produce. It’s healthy and has all the warm, sweet, and spicy flavors I love when the weather gets cold. While learning about the variety of dried chili peppers, I was inspired to combine the smoky-sweet flavor of ancho peppers with the rich, savory taste of roasted winter squash.
Topping it off with tangy and bright avocado crema balances out the flavors nicely. My favorite part of this recipe is how flexible you can be with the type of squash you use, which makes it perfect for using what you have in your kitchen. This would also be great with black beans as a vegetarian taco stuffing, added to a Southwestern breakfast scramble, or in a breakfast burrito.
Recipe makes 4-6 servings of Ancho Roasted Winter Squash with Avocado Lime Crema