Butternut Squash with Apricot Sauce
Butternut Squash with Apricot Sauce
Vegetables
Ingredients
- 1 butternut squash, peeled and diced
- 2 tablespoons Fustini's Persian Lime olive oil
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup Fustini's Ginger & Honey balsamic
- 1/2 cup white wine
- 1/4 cup dried apricots, diced
- juice of 1/2 of lime
- 1/4 cup walnuts, chopped
Directions
- Preheat the oven to 375 degrees. On a sheet pan, place squash and drizzle with olive oil to coat. Season with salt and pepper. Roast in hot oven for 20 minutes until squash is soft. In a small saucepan, combine balsamic, apricots, lime juice and wine. Bring to a boil and then simmer until squash is done. Serve squash with apricot sauce and garnish with walnuts.
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