Fall is my favorite time of year. I adore not only every single color of Fall, but also the smell of the crisp air, crunchy leaves, and mostly sitting down to the special foods we only get during this season. This dish, for me is on the top of the list.
Not everyone likes butternut squash, but then not everyone has tried it butter-roasted with a light glaze of pepper jelly and a little sage. Trust me, if you make it for a family gathering, you will have converts from previous squash-haters. You can use any of the pepper jellies, but I like the Mango Ginger Habanero best (I think because of the ginger combining in a beautiful Fall’ish way with the squash). Oh, so delicious!
Try it, and then let me know if you were “converted.”
Ingredients:
- 1 butternut squash, peeled, seeded and cubed
- 2-3 tablespoons butter or olive oil
- 1-2 cloves garlic, minced
- 3 fresh sage leaves, thinly sliced, reserve a pinch for garnish
- 2-3 tablespoons Mrs. G's Mango Ginger Habanero jelly (or any flavor you like)
- Salt and pepper to taste
Prep Time: 10 minutes
Servings: 4
Instructions:
- Preheat oven to 350 degrees
- Melt 2-3 tablespoons of butter or oil in a saucepan. Add minced garlic and 3 finely sliced sage leaves to taste (reserving a pinch of the leaves for garnish)
- Add 2-3 tablespoons of Mrs. G's Mango Ginger Habanero jelly.
- Whisk until melted and smooth, then toss with squash.
- Place in a single layer on a baking sheet in a 350-degree oven for 30 minutes or until tender. Garnish with the reserved sage leaves.
- Salt and pepper to taste.