Blistered Jalapeno & Fig Butternut Squash
2 medium butternut squash (4 to 5 pounds total)
6 -8 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons kosher salt
1/2-1 teaspoon fresh ground black pepper
1 Jar Bellisari's Blistered Jalapeno & Fig Spread
Preheat the oven to 400°F. Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
Add the melted butter, Bellisari's Blistered Jalapeno & Fig Spread, salt and pepper. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
Adjust seasonings if needed. Serve hot.
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