Monday, April 22, 2013

40 Days-40 Lenten Recipes # 36 Apricot Glazed Squash

Sometimes recipes work out and sometimes they don't. 
With this series I wanted to share favorites and try some new ones. 
This is a new one, I had some butternut squash left and needed to use it.  
We agreed that this recipe was good but not as good as it would have been if paired with pork and amaretto in the sauce. The spices are my version of a herb de provence mix. It was good, but next time, on it's own without meat, I would omit the spices, except the ginger and add the amaretto.
Sometimes simpler truly is better.



1 butternut squash, cut in slices or chunks
1/2 whole pineapple fresh, sliced
1 tsp dried sage
1 tsp majoram
1 tsp basil
1 tsp thyme
1 T fresh grated ginger
4 T apricot preserves
1/4 cup water

Place spices on squash and pineapple with water
bake at 375 degrees covered for 30 minutes
Uncover and broil for 10 minutes after placing preserves overtop.
Serve and enjoy.
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