ROASTED HINEYNUT SQUASH WITH APRICOTS ENJOY DAN:

     ROASTED HONEYNUT SQUASH WITH APRICOTS by CHEF DAN:

Serves 4

INGREDIENTS:

2-honeynut squash, halved lengthwise & seeded

2-tablespoons olive oil

1/2-teaspoon kosher salt

1/4-teaspoon EACH fresh ground black pepper, & cinnamon

1-onion, diced

1 Serrano pepper, thinly sliced

1/4-cup cider vinegar

1/3-cup dried apricots

3-tablespoons Pure Maple Syrup

1/4-cup toasted walnuts or flax seeds or pumpkin seeds

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Coat baking sheet with Pam.

2.   Drizzle squash with 1-tablespoon oil & sprinkle with 1/4-teaspoon salt & pepper.

3.   Place cut side down on prepared baking sheet.

4.   Bake for 15 minutes, turn over & bake for 20 minutes more.

5.   In a skillet hear 1-tablespoon oil over medium-low heat when sizzling.

6.   Add onion & sauté for 5-6 minutes, add Serrano & sauté 1 minute.

7.   Stir in vinegar, apricots, & maple syrup & remaining salt.

8.   Bring to a simmer & cook until reduced to 3/4-cup.

9.   About 25 minutes.

10  Serve the squash with sauce & your choice of seeds.

  

ENJOY DAN:                                              HIP HIP HIP HOORAY!!!