This time of year squash is abundant in the stores and local farmers market. Not only are they easy to cook, they are delicious and the perfect way to celebrate the change in weather. We found this recipe and thought it would be the perfect way to zest up autumn’s finest. The savory and sweet flavor of the squash pairs beautifully with the spicy sweet cherry flavors of our pepper jelly.
We know that everyone is different in their taste-buds , so here are some general guidelines when roasting squash with our spicy cherry pepper jellies. We used the Delicata for this particular recipe, but you can choose your favorite like acorn or butternut. Enjoy!
4:1 Cherry Pepper Jelly to butter ratio
Salt and pepper to taste
Chopped fresh chives
Heat the oven to 350 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.
Cut each squash into 8 wedges, scraping the seeds out with a spoon.
In a small saucepan over low heat, stir together the jelly, garlic, and butter until melted. Place the squash wedges, skin side down, on the prepared pan and liberally brush the glaze over it. Generously sprinkle with salt and freshly ground pepper. Place in the center of the oven and roast for 45 minutes.
Re-apply glaze 5 minutes before done.
Sprinkle with the chives and serve immediately.