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Wednesday, October 20, 2010

coconut-glazed butternut squash with harvest spices


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.

More From Nature's Color Palette:


Butternut Leaves on a bed of fresh gravel :)

6 comments:

  1. This recipe goes so well with my Springtime... weather has changed completely since yesterday (windy and stormy)and it seems now a cold winter morning... Climate changes...

    xxx

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  2. Oh does that sound delicious! Your posts have a way of making my stomach growl.

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  3. Oh, that must make the house smell wonderful. Interesting combination of ingredients. I'll give it a try.

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  4. Well, look what you've been up to. That cabin does look like heaven-- and Khan and his tricks! And that cupcake! That is crazy huge!
    PS-- I like the sound of your next playlist...

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  5. Thanks! The Blind Pilot is straight from your "top" playlist you posted about! And the Yo YO Ma was courtesy of you, too!

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  6. Oh, I'm so glad to have popped in...this will be loved around this house. Perfect.

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