Roasted ACORN SQUASH with Ginger and
Muirhead Cinnamon Apple Butter
Glaze
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3 acorn squash, halved crosswise
Olive oil as needed
Salt and freshly ground pepper, to taste
2 tbsp unsalted butter
1 tsp grated fresh ginger
¾ cup
Muirhead Cinnamon Apple Butter
1 tbsp dark rum
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Preheat oven to 350° F. Arrange squash, sliced side up, on a baking
sheet. Brush with olive oil and season with salt and pepper. Bake until
tender when pierced, 45-55 minutes. Meanwhile, in a saucepan over medium
heat, melt the butter. Add ginger and sauté, stirring 1-2 minutes.
Stir in
Muirhead
Cinnamon Apple Butter, rum and salt and pepper until blended. Remove from
heat. Halfway through roasting, spoon equal amounts of glaze into each
center and baste top edges. Continue roasting, basting occasionally, until
golden and tender. Serves 6 as a side dish.
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Williams-Sonoma Kitchen – 2000 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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