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Potimarron with Almonds, Garlic, and Aleppo Pepper

A good way to use semi-mature potimarron. Even at full maturity, potimarron has a tender skin that does not need to be pared away.

1 potimarron, cut into wedges
1 tablespoon extra-virgin olive oil
2 cups slivered almonds
1 tablespoon garlic, finely minced
1 tablespoon canola or grapeseed oil
Pinch salt
Pinch Aleppo pepper
1 tablespoon parsley, chopped
1 lemon, sliced
Parmigiano-Reggiano

Preheat oven to 350°. Toss potimarron with olive oil, place on a baking sheet, and roast until the wedges have softened and started to brown (about 40 minutes). Toss almonds and garlic in
the canola or grapeseed oil, place over parchment on a baking sheet, and roast until lightly toasted.

Remove from oven and toss in a bowl with the salt and Aleppo pepper. When the squash is fully roasted, place on a serving dish and top with the toasted almond mix, a pinch of parsley, and a slice of lemon. Grate some Parmigiano over the top. Serves 4.


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