Blend the flavors, add several. Festive without it being a holiday, filling up the kitchen with nice aroma… just like it was Thanksgiving again.
Covered-Roasted Butternut Squash ~
~ Skirt in the Kitchen ~
Butter an oblong baking dish; sprinkle well with dark brown sugar.
Lay sliced, peeled butternut squash.
Toss in dried apricots, figs and whole pecans.
Dot with butter.
Sprinkle more brown sugar on top. Season with cinnamon, nutmeg and ground cloves; a tiny bit of Kosher salt.
Bake at 375 degrees for 8 minutes uncovered; then cover with aluminum foil after carefully tossing to coat melted butter and brown sugar. Bake an additional 20-30 minutes or until well carmelized.
The pecans come out toasted, well complimenting the spices and squash.
(Don’t forget to drizzle the juices over it when it’s complete from the oven, what’s left in the baking dish.)
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