Wa Mae Wo chili peppers in the garden are turning red daily, a handful at a time. I used a few days’ accumulation to make a small batch of sweet chili sauce.
Sometimes when when doing this sort of project, for milder results I will gut the peppers, removing seeds and connecting ribs. On this occasion I didn’t take the time to do that, so it was simply a matter of chopping the peppers, boiling them with raw sugar, salt and lemon juice, blending them to a pulp and straining out the seeds and skins.
The strained pulp was simmered awhile longer until it thickened to almost a jam consistency.
I used some of this sweet hot pepper sauce to glaze and roast cubes of Buttercup squash. Buttercup squash, like Butternut squash, is dense and sweet. In my opinion it is even drier natured and sweeter. It is my favorite of the winter squashes.
The basted chunks of squash were baked at 400ºF for one hour, turned once.
The glazed roasted squash was served in bowls with baby Red Russian Kale, black beans, corn, red onion and avocado.
The roasted Buttercup squash was delicious and, not surprisingly, very hot — not for the faint of heart. The heat was tamed somewhat when combined with the other ingredients in the bowl.
The remaining chili pepper sauce will be added in small amounts to recipes wherever sweet heat is desired.