It is perfect comfort food in the winter with little preparation. Strain to remove the pepper and thyme 'bits', and pour over the baked squash just before serving. While it's baking make the sauce but use maple syrup not honey, and boil it on the stove top to reduce it to about half to 2/3 the original volume. I wouldn't make it the same way, but I modified it:Ĭrush a garlic clove into some a small amount of olive oil and let sit for a few minutes, then brush the squash lightly with the oil, dust with salt and pepper, and bake. I precooked the squash early in the day and while my roast was setting I reheated them as the recipe outlines. I did not have pepperocini so used about 1/4 tsp of chili flakes and this worked well. One of them said that he doesn't like squash ordinarily but he LOVED it cooked this way. I made this recipe tonight for 2 very picky eaters. Very very good! I added additional chili peppers and it was phenomenal! I love this because of the lack of sweetness. Will try to come up with something really special for the leftover.ĭid not think the flavors came together at all. I didn't have peperoncini and used red chili flakes as others suggested. I much prefer the old simple version of: bake, add butter, brown sugar and nutmeg.The sweet,tangy and pepper combination seemed like a good idea but the balance was all wrong. My wife and I thought it was great! We will definitely have it again. I fixed 1 acorn, 2 tbsp of oil, 1 tbsp honey and 2 tbsp of balsamic, sprinkled red pepper flakes
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