Fall Squash Tapenade

The combination of sweet, sour, spice and mint make this topping for meat or bread burst with flavor.

Prep Time: 10 minutes
Cook Time: 10-15 minutes
Total Time: 20-25 minutes
Difficulty Rating: Easy
Recipe Created By: Charlyn Fargo
Recipe From: Illinois Farm Bureau Partners

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Ingredients

1 pound fresh pumpkin or butternut squash, cut into 1-inch dice
1 clove garlic, sliced
1 teaspoon hot red pepper flakes
3 tablespoons red wine vinegar
3 tablespoons honey
¼ cup olive oil
3 tablespoons mint, roughly cut

Tips & Notes

This tapenade is good hot or cold – as a chutney for meat or served as a bruschetta-like topping for bread or crackers.

Instructions

Take a 12-inch saute pan and heat olive oil.
Add pumpkin or squash, then add garlic. Add red pepper flakes, red wine vinegar and honey, and bring to a boil. Simmer and wait for mixture to thicken. Add mint.
Serve hot or cold over sliced rounds of Italian bread or over roasted lamb or chicken.

Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/fall-squash-tapenade/

POSTED IN: Appetizers, Fall, From the Garden, Gluten-Free, Healthy, Pumpkin, Sauces and Toppings, Sauteed, Thanksgiving, Vegetarian

TAGGED: butternut squash, honey, mint, pumpkin, red pepper, winter squash