This recipe for Sugar-and-Spice Roasted Squash uses coconut milk infused with molasses sugar and Fall spices-- ginger, cardamom, cloves, cinnamon, and nutmeg-- and then roasted. The result is a warm, velvety combination of earthy and elegant.
We had it with pan-seared pork loin chops, seasoned simply with salt and pepper on a regular ole' weeknight.
But it could easily be the talk of Thanksgiving dinner.
Find and print the recipe here.
Butternut Leaves on a bed of fresh gravel :)