Spicy Molasses-Stewed Winter Squash 

Preparation

1. Step 1

   Heat oven to 425 degrees. Line a large baking sheet with parchment paper.

2. Step 2

   Using a sharp chef’s knife, cut the squash in half from stem to base, scoop out the seeds (setting them aside for another use) and cut the squash into ¼-inch slices. On the baking sheet, toss the squash with 2 tablespoons of coconut oil, and season salt and pepper on both sides. Roast the squash for 10 to 15 minutes, until just tender.

3. Step 3

   Meanwhile, heat the remaining 2 tablespoons of coconut oil in a wide, straight-sided pan or large Dutch oven over medium-high. Add the onion and bell pepper and cook, stirring frequently, for 4 to 6 minutes, until the onion begins to take on some color and soften.

4. Step 4

   Add the garlic and cook for an additional minute, until fragrant. Lower the heat to medium and add the tomato paste and dried chiles. Cook for about 1 minute, stirring frequently to prevent the paste from burning and to evenly coat the vegetables.

5. Step 5

   Add 1½ cups of water and scrape up any bits of flavor remaining on the bottom of the pan. Bring to a simmer and add the molasses, soy sauce and tamarind and bring to a simmer for 2 to 3 minutes, until the sauce reduces to a glossy, slightly thickened consistency.

6. Step 6

   Add roasted squash slices to the pan and turn in the sauce so every slice is well coated. Some slices may break, don’t sweat it! Bring to a simmer, cover and stew for 8 to 10 minutes, stirring occasionally, until the squash is tender and married with the brown gravy.

7. Step 7

   Garnish with a shower of sliced scallions and a few additional cranks of black pepper.