Roasted Acorn Squash with Sweet and Spicy Red Pepper Jelly is a great Fall side dish. Serve it alongside your Thanksgiving turkey, a pork roast, or roast duck.
When preparing the squash you may have to remove the stem and or the pointed end of the squash so the pieces will sit stably in the pan.
Sweet and Spicy Red Pepper Jelly is also an excellent condiment for any roasted meat or poultry. Try it on your post-Thanksgiving turkey sandwich or on top of a cream cheese-slathered toasted bagel.
Roasted Acorn Squash with Sweet and Spicy Red Pepper Jelly
(Mark Kelly, 2014)
2 medium acorn squash, halved and seeded
4 Tbsp unsalted butter, cut into 4 pats
1/2 cup light brown sugar
1/2 cup Sweet and Spicy Red Pepper Jelly (see recipe below)
Preheat oven to 375F. Place squash halves, cut side down, in 1/4″ of water in a rimmed pan. Bake for 40 minutes.
Meanwhile, mix brown sugar and Sweet and Spicy Red Pepper Jelly in a small bowl until the brown sugar is completely dissolved.
Remove the squash from the oven and drain the water. Flip the squash pieces over and put a pat of butter in each. Then spoon equal amounts of the brown sugar-pepper mixture into each squash, leaving a rim of the mixture along the cut edges. Bake, cut side up, for an additional 20 minutes, or until tender. Allow to cool a bit before serving. Serve with additional Sweet and Spicy Red Pepper Jelly to garnish.
Sweet and Spicy Red Pepper Jelly
(Mark Kelly, 2014)
Makes about 3 cups
4 red bell peppers, coarsely chopped
4 red chile peppers (such as Fresno), coarsely chopped
3 cups sugar
1 1/2 cups apple cider vinegar
Pulse the peppers in a food processor. Transfer to large sauce pan with the sugar and vinegar. Bring to a boil over medium heat, stirring occasionally. Reduce to a simmer and continue simmering until the liquid is reduce by about half and thickened, at least one hour.
Divide jelly between jars. Cover and refrigerate for at least 4 hours before serving.