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. | ||
| Williams-Sonoma Kitchen – 2000 | ||
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