Oven roasted cubes of butternut squash glazed with apricot pineapple preserves and a touch of maple syrup are an enticing addition to any dinner.
Serves: 6 to 8
Preparation time: 5 minutes
Cooking time: 35 minutes
- Preheat oven to 375 degrees F.
- Spread squash in a single layer in a large baking dish and dot with butter.
- Combine Apricadabra, maple syrup, herbes de Provence, salt and pepper in a small bowl, and drizzlle over squash.
- Cover with aluminum foil and bake for 20 minutes.
- Uncover, turn cubes, and continue cooking uncovered until squash is tender and liquid has reduced to a glaze, about 15 minutes longer, turning occasionally.
- Remove, taste for seasonings, and serve.
- Squash may be made ahead and gently reheated.
Ingredients
FeaturingSarabeth's Apricadabra
1 small butternut squash, peeled, seeded, and cut into 3/4-inch cubes
3 tablespoons unsalted butter, softened
1/2 cup Sarabeth's Apricadabra
3 tablespoons maple syrup
1 1/2 teaspoons herbes de Provence
1/2 teaspoon salt or to taste
Freshly ground black pepper to taste
