Sweet and Spicy Squash With Scallion Oil
Ingredients
- ½ medium butternut squash (1½–2 lb.), peeled, seeds removed, cut crosswise 2" thick
- 1 medium acorn squash (about 1½ lb.), scrubbed, halved, seeds removed, cut into 2"-thick wedges
- 1 small delicata squash (about 1 lb.), scrubbed, cut into 2"-thick rings
- ½ cup extra-virgin olive oil, divided
- Kosher salt
- 1 1" piece ginger, peeled, finely grated
- ½ cup apple cider vinegar
- ½ cup pure maple syrup
- ¼ cup low-sodium soy sauce
- 2 Tbsp. sambal oelek
- 2 Tbsp. white miso
- 2 bunches scallions (about 16), thinly sliced on a diagonal
- 1 large Fresno chile, thinly sliced (optional)
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