Roasted Squash
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Roasted Squash
Ingredients
- 2 small butternut squash, halved lengthwise and seeded
- 2 tablespoons Fustini's Persian Lime olive oil, divided
- salt and pepper
- 1 small onion, diced
- 1 small jalapeno pepper, thinly sliced
- 3 tablespoons Fustini's Jalapeno Lime balsamic
- 1/4 cup dried apricots, diced
- 1/4 cup chopped walnuts, toasted
Ingredients
Directions
- Preheat the oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray. Drizzle squash with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper. Place, cut-side down, on the prepared pan. Bake until starting to soften, about 15 minutes. Turn the squash over and continue baking until lightly browned and tender, 15 to 20 minutes more.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a small saucepan over medium-low heat. Add onion and cook, stirring occasionally, until very soft, 4 to 8 minutes. Add jalapeno and cook, stirring occasionally, until starting to soften, about 1 minute. Stir in balsamic and apricots. Season to taste and bring to a simmer. Reduce heat to maintain a simmer and cook until reduced to 3/4 cup, about 25 minutes. Serve the squash with the sauce and walnuts.
Recipe Note
Adapted from Eating Well