1 lb. (1-inch) cubes Candy Roaster Squash or other hard winter squash, such as butternut (about 3 lbs. whole squash)
Kosher salt and black pepper
2 Tbs. local honey
2 Tbs. unsalted butter
2 Tbs. canola oil, divided
8 oz. fresh chanterelles, washed
8 sprigs thyme
3 oz. aji dulce peppers, seeded and sliced 1/8- inch thick (baby yellow bell peppers may be substituted)
3 oz. vegetable broth
2 oz. fresh orange juice
Approximately 8 basil leaves
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
For the squash: Lightly season cubes with salt and pepper. Melt the honey and butter in a small saucepan, pour over the squash, and toss to combine. Spread the squash out on the prepared baking sheet and bake for 10 minutes. Cool at room temperature for about 20 minutes.
For the chanterelles: Heat one tablespoon of the canola oil in a medium sauté pan on medium-high heat. Add the chanterelles and season lightly with salt and pepper. Add the thyme sprigs and sauté for five minutes.
To complete the dish: Heat the remaining tablespoon of canola oil in a 12-inch sauté pan on medium heat. Add the peppers and sauté them for two minutes. Add the cooked squash and the chanterelles. Add the vegetable broth, scrape the bottom of the pan to loosen any tasty brown bits, and simmer to reduce the broth by half, approximately five minutes.
Stir in the orange juice. Pick or tear the basil leaves by hand and add them on top. Season with salt and pepper, if desired.