Baked Butternut Squash Rounds with Szechuan Pepper

This super easy and delicious side dish is melt-in-your-mouth tender and packed with flavor! The squash rounds are drizzled with melted butter, then roasted in the oven with smashed garlic, fresh thyme, spiked with mouth-numbing Szechuan peppercorns, and well balanced with a zesty squeeze of lemon juice right before serving. The Szechuan peppers aren't peppers at all. They actually belong in the citrus family. It has a sharp, bright flavour, which is known to enliven food. It is also known for its numbing feature. If you ever tried Szechuan food, you know that tingling sensation. So don't overdo the peppercorns.

1 Large butternut squash with a long and thick neck
3 tbsp Unsalted butter, melted
Fresh thyme
4 Garlic cloves, crushed
1/2 tsp Coarse salt
1/2 tsp Freshly ground black pepper
1-2 tsp Szechuan peppercorns, toasted and crushed plus a few whole berries
1 tbsp Fresh lemon juice

Preheat your oven to 210C/425F. Cut the neck off of the butternut squash and keep the base for another use. Cut the stem from the end and peel. Cut the squash in slices crosswise, about 1/2 inch thick.
Transfer the butternut squash rounds to a lightly oiled baking pan. Arrange garlic around the butternut squash slices. Drizzle the melted butter over the squash slices. Finally, sprinkle each round with some chopped thyme leaves, a pinch of salt, black pepper and Szechuan peppers.
Roast the butternut squash in the oven for 30-35 minutes, depending on the thickness of your butternut slices, until tender and golden on the edges.
Remove from the oven, drizzle the baked butternut squash slices with lemon juice, then transfer to a serving platter with garlic. Garnish with fresh thyme if you like. Serve immediately!

26 comments:

Natalia 18/10/20 16:10: Looks so pretty, I lice the color!
Martyna 18/10/20 18:10: This looks very delicious :)
Whats Cookin Italian Style Cuisine 18/10/20 21:02: wow just wow I love this idea! I cant wait to make it this week!
Izaa 18/10/20 22:42: delicious
Fran @ Gday Souffle 19/10/20 01:59: Oh boy! This dish looks good enough to be a 'main' dish. Those nice flavors of peppers, thyme, and lime will make the Butternut Squash jump right out of the pan!
Sherry's Pickings 19/10/20 05:15: this looks so delish angie! so pretty and sounds so flavoursome too. yum! must make...
cheers
sherry
speedy70 19/10/20 08:50: Adoro la zucca, che bontà così cucinata!!!
The Exclusive Beauty Diary 19/10/20 09:40: After I watch your post I'm always hungry because food look so delicious and beautiful. Thank you for sharing this recipe.

New Post - https://www.exclusivebeautydiary.com/2020/10/lancome-la-vie-est-belle-eau-de-parfum.html
Nancy Chan 19/10/20 14:23: This looks beautiful and delicious.
foodtravelandwine 19/10/20 14:49: I can imagine its taste!....soft, spicy-sweet-salty....I love it!!.....Abrazotes, Marcela
Kitchen Riffs 19/10/20 16:30: This looks excellent -- lotta bold flavors going on here. Gorgeous looking, too. Thanks!
The-FoodTrotter 19/10/20 17:10: It looks so delicious! It's full squash recipe RN and I might try your recipe ASAP :)
Pam 19/10/20 22:57: We love butternut squash and your version sounds really tasty, Angie! Have to try this for sure. You have a wonderful week!
Heidi | The Frugal Girls 20/10/20 00:33: The flavors and textures you've incorporated into your baked butternut squash are dynamite! Talk about the perfect way to make squash... exciting!
Gloria Baker 20/10/20 01:40: This looks delicious Angie !! xo
Dahn @savorthebest 20/10/20 05:05: Great dish Angie, I love butternut squash and always looking for new ways to prepare it
Eva Taylor 20/10/20 14:14: I love the creative presentation of this dish, a perfect side for fall.
Eva http://kitcheninspirations.wordpress.com/
Nammi 20/10/20 14:22: yey! A recipe I can try, believe it or not I have all the ingrediants at home! even the peppercorns LOL.
gluten Free A_Z Blog 20/10/20 17:36: Angie,
What a great way to prepare butternut squash. Sounds very tasty .
Raymund 21/10/20 06:25: I have all of the ingredients, so probably I will make this one later. Looks so good.
MunatyCooking 21/10/20 20:25: What a delicious looking appetizer. I like adding the lemon juice at the end.Yum!
Jeff the Chef 22/10/20 16:29: That is the most delicious looking squash! I love the color, and the caramelization. I also love that you cut it into medalions! I haven't had roasted squash in a long time; I need to do something about that!
Juliana 24/10/20 21:48: Oh Angie...so simple and yet so luxurious...love the spices on it...
Have a wonderful weekend!
Valentina 26/10/20 04:38: This is a beautiful dish, Angie. The first time I used Szechuan peppercorns, I didn't know about their numbing effect and used much to much. I learned my lesson! :-) ~Valentina
SavoringTime in the Kitchen 26/10/20 22:46: I love Butternut squash and can't get enough in the fall when it's fresh. Love them spicy too!
SavoringTime in the Kitchen 26/10/20 22:47: I love Butternut squash and can't get enough in the fall when it's fresh. Love them spicy too!