Ingredients: 1 ea acorn squash or other squash varieties (butternut, delicate) extra virgin olive oil, sea salt black pepper, fresh ground
Procedure:
Pre heat oven to 425.
Wash squash in cold water.
Cut squash in half.
Scrape out all seeds with large kitchen spoon.
Cut squash into wedges.
Place squash pieces in a large bowl and season with EVO, salt and pepper.
Stand squash cut-side up on tray.
Spritz again with extra virgin olive oil.
Roast in 425° oven for 30 - 45 minutes until squash is tender and caramelized.
Cook time will vary based on squash type and how big you cut the pieces.
Spritz twice with olive oil during roasting and turn tray in oven.
Remove
Ingredients: from oven and brush squash with spiced glaze.
SPICED CIDER GLAZE
Ingredients
2oz Apple cider
2oz Fresh lime juice
2oz Honey,
1tbs Tabasco
1tsp Ginger, fresh, minced
Pinch Black peppercorns,
Pinch whole Red pepper flakes
2 ea Cinnamon sticks, split Star anise
Procedure:
Combine all ingredients in small, non-corrosive sauce pan.
Bring to boil over high heat.
Reduce to simmer for 5 minutes over low heat then turn off.
Allow to steep for 5 more minutes.
Drizzle hot glaze over roasted squash wedges.
Sprinkle with fresh torn mint leaves.
Serves: 6
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