Hassel Back Butternut Squash with Fall Glaze
Great different way to prepare butternut squash with all the flavors of fall and a beautiful presentation.
Ingredients
- 1 medium butternut squash
- 1 tbsp olive oil
- 2 tbsp apricot jam
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 3 tbsp butter
- 1 red Thai chili pepper, seeded and chopped
- 4-6 sprigs of fresh rosemary
- 2-4 sprigs of fresh thyme
Instructions
- Cut the butternut squash lengthwise through the stem for a nice presentation. Scoop out the seeds, peel and cut off the bottom.
- Drizzle with olive oil and bake at 425 °F for 15-20 minutes or until knife tender in the neck. Remove and let cool some.
- With a sharp knife, cut ¼ inch slices width wise but not all the way through the squash. Use bamboo skewers or wooden chopsticks on each side of the squash to keep the knife from going all the way through.
- Combine jam, honey, pepper, vinegar and butter in a small sauce pan. Bring to a slow boil for about 10-12 minutes or until caramel in color and thickened enough to drag across the bottom of the pan. Remove from heat.
- You can prepare up to this point ahead of time.