PrintButternut squash is brilliant when roasted with olive oil, salt & pepper. Macintosh Hot Pepper Jam adds a sweet & savory dimension to enhance an already amazing side.
Ingredients
1 medium butternut squash
1⁄2 cup Macintosh Hot Pepper Jam
3 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
Instructions:
Preheat oven to 425 degrees.
Place jam and butter in a small saucepan and place over medium heat, stirring until melted together. Remove from heat. Peel squash, remove center seeds and cut into 1 inch cubes. Place in a large bowl. Pour jam/butter mixture over squash along with a pinch of salt & pepper. Toss together to fully coat the squash.
Place squash on a sheet pan and roast for 30-45 minutes until golden and caramelized. Toss/turn squash once halfway through roasting.
We’ve paired the sweet flavor of our favorite McIntosh apples with hot and sweet peppers to create this unique jam. This jam is wonderful served over cream cheese, goat cheese or within Brie surrounded with puffed pastry.
We love to mix with a drizzle of olive oil to create a marinade for chicken or pork. Also is a great addition to homemade salad dressing!
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