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 :)


  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...


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

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

  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...

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

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


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