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Roasted Squash, Chile, and Mozzarella Salad


Your choice of chile is up for grabs here. The recipe was contributed to The Kinfolk Table by restauranteur Sam Wylde who uses 2 teaspoons of Urfa chile flakes for their smoky, tobacco notes. Ingredients: 2 medium delicata squash, scrubbed, sliced lengthwise, and seeded 3 tablespoons extra-virgin olive oil 2 medium garlic cloves, peeled and smashed 2-3 dried chiles, slivered* 2 fresh thyme sprigs, plus more for serving 1/4 teaspoon fine grain sea salt One 8-ounce ball of buffalo mozzarella […]

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