Did you ever follow a recipe from a magazine and discovered that it taste terrible? That is how I started to developing my recipes. When I come across one I don’t like I do my best to make it taste good. I thought this one looked good and seemed ok…but the taste was not for me so I fixed it and it came out good in the end. Depending on the size of squash you use the servings may differ. I used a medium small butternut squash. It looks like four side servings to me. Your idea of serving size might differ from my idea of serving size.

Ingredients for around 4 servings

neutral non stick cooking spray

1 butternut squash (whatever size you want)

1 Tablespoon extra virgin olive oil

fresh crushed sea salt – to taste

fresh ground black pepper – to taste

1/4 cup maple syrup

3 Tablespoons unsalted butter

2 Tablespoons apple cider vinegar

chili paste – to taste (all brands differ..you might want only a little or a lot….I used Calabrian Chili Paste that is delicious and only medium hot…I think I used a little more than a Tablespoon)

2 teaspoons mustard – I used Pommery Mustard Royal Cognac ….It’s like a combo of grain and dijon but laced with cognac

brine from jarred hot peppers to taste (I didn’t measure….I think I used about a quarter of a cup)

8 dried bay leaves

1/3 cup jarred sweet or sweet/hot peppers for garnish

Directions

Set oven to 425 degrees F. Set up a rack for the top third of the oven.

Spray baking sheet or a baking dish with non stick spray and set to the side.

Peel squash, cut in half (long ways) and scoop out seeds and membrane.

The squash go in the oven for only 15 minutes to get softer so you can cut it up easier.

While the squash is getting soft heat up the sauce.

In a small fry pan on medium high heat add the brine, mustard, maple syrup, butter and vinegar. Mix it up and let sit thicken some till it coats a spoon around 7 minutes. Take it off the heat.

Either cut in slices or be fancy like me and hasselback the squash.

I used chopsticks to hasselback the squash so I wouldn’t cut all the way threw.

Then each half of squash gets 4 bay leaves stuck into it.

Spray or rub the squash with oil and generously add salt and pepper to it.

Brush it with the sauce you just made.

Put it in the oven for only 10 minutes.

Repeat with brushing the sauce on the squash.

Leave it in for another 10 minutes.

You might want to do this a third time.

You want the squash to be soft and cooked.

Sprinkle some jarred peppers for serving.

This is really Forking Delicious! Enjoy!