Roasted Winter Squash With Citrus Chile Crisp

Preparation

1. Step 1

   Adjust oven rack to center position and heat oven to 425 degrees. Cut each squash in half through the root end, then use a spoon to scoop out the seeds. Cut each half into 2-inch-thick wedges.

2. Step 2

   Spread out the squash on a large rimmed baking sheet and drizzle with ¼ cup of oil. Season with salt and pepper and toss until well coated. Roast, flipping once, until golden brown and very tender, 25 to 30 minutes.

3. Step 3

   Meanwhile, combine the shallots, garlic and remaining ½ cup olive oil in a small saucepan or skillet over medium heat. Cook, stirring often, until the shallots begin to shrivel, crisp and turn golden brown, 4 to 6 minutes. Immediately remove from heat and sprinkle in the sesame seeds, paprika, crushed red pepper and ½ teaspoon salt. Let cool for 10 minutes.

4. Step 4

   Using a microplane, zest the entire lemon and half the orange directly into the chile crisp, then stir in the honey. (The chile crisp can be made 5 days ahead without the citrus zest; cover and chill. Bring to room temperature and stir in the zest just before serving.)

5. Step 5

   Cut the lemon and orange in halves and squeeze the juices into a medium bowl. Add the yogurt, season generously with salt and stir until smooth.

6. Step 6

   Spread the yogurt on a large platter, arrange the squash on top and drizzle with the chile crisp (or serve it on the side).