Fustini's Oils and Vinegars
Butternut Squash with Apricot Sauce

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Butternut Squash with Apricot Sauce


  • 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 Lime Agrodolce
  • 1/2 cup white wine
  • 1/4 cup dried apricots, diced
  • juice of 1/2 of lime
  • 1/4 cup walnuts, chopped


Step 1. 

Preheat 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 20 minutes until squash is soft.

In a small saucepan, combine agrodolce, 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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