Featured Recipes

Roasted Winter Squash with Salsa Macha

Corto’s Chef-Developed Recipe Series

Roasted Winter Squash with Salsa Macha


Serves 6-8

  • 3 lbs autumn or winter squash such as kabocha, acorn or a mix, cut in ½" wide pieces
  • kosher salt
  • 2 tsp finely chopped rosemary
  • 1 ½ cups 51-49® Extra Virgin Olive Oil and Canola Blend
  • 8 cloves garlic, sliced thinly
  • 4 dried pasilla ancho chiles, stemmed, seeded, and finely chopped
  • 8 chile de arbol, stemmed, seeded, and finely chopped
  • 1 cup roasted peanuts, chopped
  • 1 Tbsp toasted sesame seeds
  • 2 Tbsp brown sugar
  • ½ cup sour cream or crème fraîche
  • 2 limes, wedged, for serving

This delicious and hearty dish features sweet, caramelized winter squash, such as kabocha, dressed in a nutty and spicy Salsa Macha made with 51-49® Extra Virgin Olive Oil and Canola Blend. Garnish with sour cream and fresh lime for a soothing and uplifting flavor.


Preheat the oven to 425 degrees.

Toss the squash, 2 teaspoons of salt, and rosemary in a large bowl and set aside for 10 minutes.

Add ¼ cup of the 51-49® oil, toss well and transfer to a sheet pan, arranging the pieces so they lay flat and aren’t crowded.

Roast the squash for about 15 minutes, turning the pieces occasionally until they are tender but still have some structure.

Salsa Macha: Heat the remaining 1 ¼ cups of 51-49® oil in a small pot with the garlic. Stir often and cook until the garlic starts to turn mostly golden, about 7-9 minutes.

Add the chopped ancho and arbol chiles and stir, cooking until they puff up and darken slightly, about 30–60 seconds. Turn off the heat and stir in the peanuts, sesame seeds, and brown sugar. Season the salsa with salt and set aside.

Once the squash is ready, spread the sour cream on the base of a serving platter or on individual plates. Top with the roasted squash and spoon the Salsa Macha over everything.

Serve with lime wedges for squeezing over the top.