Chef Mario’s Butternut Squash with Ginger Glaze
- 1/4 C. sugar
- Sea salt
- 2 t. dry ginger
- 3 medium butternut squash, cut into large dice
- 2 T. The Olive Tap’s French Roasted Walnut Oil
- 1/3 C. honey
- 1/3 C. real maple syrup
- 1 cinnamon stick
- Zest of 1 orange, juice reserved. Add additional orange juice to make 1/4 cup
- 1 T. The Olive Tap’s Cranberry Agretti Fruit Wine Vinegar
- 2 T. grated fresh ginger
- 1 C. crushed walnuts
Line 2 sheet pans with parchment paper or aluminum foil, and preheat oven to 400˚F. Combine sugar, a large pinch of salt and dry ginger in a large bowl. Add the squash pieces and toss to coat. Drizzle with the walnut oil and toss again. Place the squash mixture on sheet pans and bake for 30 minutes or until the squash is tender.
Meanwhile, combine honey, maple syrup, cinnamon stick, orange zest and juice, a pinch of salt, Cranberry Agretti and fresh ginger in a small saucepan. Simmer until reduced and syrupy.
Place the squash, syrup and walnuts in a bowl and toss to combine.
A Olive Tap Original Recipe by Chef Mario, Downers Grove.