Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, November 9, 2011

Hot and Spicy Squash

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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