ROASTED PERSIMMON PUMPKIN BUTTERNUT SQUASH
Email to a friend		Print

Ingredients:
1 large or 2 small butternut squash
9 oz Earth & Vine Provisions Persimmon Pumpkin Fruit Butter
2 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves, sliced thin
Salt and pepper

Preparation:
Preheat oven to 375 degrees.
Cut butternut squash in half and scoop out seeds and pith with a spoon.
Peel squash with a vegetable peeler and cut into cubes.
In a pan combine Persimmon Pumpkin Fruit Butter, olive oil and butter
and melt over medium heat.
Place butternut squash in a large baking dish and toss with fruit butter mixture,
garlic and salt and pepper to taste.
Bake at 375 degrees for 1 hour.

Serves 6 to 8