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Honey'-Glazed Winter Squash

An elegant and decadently delicious side dish that will cause you fall in love with fall...and the foods of the season.

Extra virgin olive oil
1 red onion, quartered
3 cloves fresh garlic, peeled, left whole
1 buttercup squash, quartered and seeded, do not peel
Sea salt
White wine
1/4 cup brown rice syrup
Juice of one half fresh lemon

Place about 3 tablespoons oil, onion and garlic in a pressure cooker and place over medium heat. Saute for 2 minutes. Spread onions and garlic over the bottom of the pressure cooker and lay squash quarters on top. Sprinkle lightly with sea salt and drizzle generously with wine. Seal the lid and raise heat to high. Bring to full pressure and reduce heat to low. Cook under pressure for 30 minutes.

Turn off heat and allow pressure to reduce naturally. Remove cover and transfer vegetables to a serving platter. Place syrup and lemon juice in a small pan and cook over very low heat for 1 minute. Spoon over squash and serve.

Makes 4-6 servings.


Ergo Chef
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