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Tangy Winter Squash

Winter is a time for hearty warming foods, even in California. This winter squash recipe is sweet and tangy, it's the perfect way to jazz up a winter meal. 

Tangy Winter Squash

2 large Kabocha squash
4 oz. Pancetta
1/2 jar of Just Jan's Balsamic Onion Savory Spread
3 TBSP Olive oil
fresh ground pepper
salt to taste
1/3 cup red wine vinegar
1/4 cup honey
1 - 2 red jalapeño peppers
1/3 cup chopped dried apricots.
Peel and seed the squash and cut in quarters and slice in 1/2" thick slices.
Line 2 baking sheets with parchment paper.  Toss the squash in the olive oil and season with salt and pepper and bake in a 350 oven for 25 mins or until done.
While the squash is baking - combine the remaining ingredients in a small saucepan and cook on medium heat for 10 mins.
In a separate pan cook the pancetta until crispy - approximately 6-8 mins., remove and put on paper towel to drain.
When the squash is fully baked put in a bowl and pour the honey vinegar mixture over the top and toss to coat.  Sprinkle with the crisp pancetta and serve.
Serves 6-8


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