Butternut Squash with Apricot Sauce – Fustini's Oils & Vinegars
Butternut squash baked with Fustini's Persian Lime olive oil and apricot sauce for a deliciousvegetarian dish. Perfect with walnuts and lime juice.
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Ingredients
- 1 butternut squash, peeled and diced
- 2 tablespoons Fustini's Persian Lime olive oil
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup Fustini's Ginger & Honey balsamic
- 1/2 cup white wine
- 1/4 cup dried apricots, diced
- juice of 1/2 of lime
- 1/4 cup walnuts, chopped
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