Whether it's Delicata, Butternut, or Acorn, one way to prepare squash that I never get tired of is to roast it with butter and maple syrup. However, this time around I added a minced jalapeno to my Delicata and the sweet spicy thing was real nice, not too hot at all. After cleaning the squash I halved them to remove the seeds, cut into chunks with the skin on then placed them in a roasting pan and sprinkled with salt and pepper. They were soft and starting to brown around the edges after about fifty minutes at 375 and at this point I added a quarter stick of butter, a couple splashes of maple syrup, and a minced quarter of a jalapeno pepper. Once the butter melted I tossed to coat the squash evenly then returned to the oven for another ten minutes.
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