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Fall Squash Tapenade

Name: Fall Squash Tapenade
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: French
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; Â¼ cup olive oil; 3 tablespoons mint, roughly cut

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

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Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Recipe Created By: Charlyn Fargo
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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

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.

Nutrition Facts (per serving): Calories – 134, Fat – 8.7g, Dietary Fiber – 2.5g, Protein – 1g, Vitamin A – 240%, Vitamin C – 7%, Calcium – 3%, Iron – 8%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

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.

Fall Squash Tapenade

Ingredients

Instructions

Tips & Notes

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