Fall kabobs & maple, cayenne, toasted pecan sauce

  • butternut squash peeled, seeded, cut into ½”x1” cubes
  • fennel bulb, cut into 1”x1” pieces
  • apple, peeled, cored, cubed 1”x1”
  • applewood smoked bacon (optional)

Over medium heat, add squash and ¼ cup water.  Cover and simmer approximately 10 minutes or until the squash is aldente.  Drain and cool for handleing.

On a presoaked skewer, alternate the ingredients.  If using bacon, weave the strip between ingredients. Brush kabobs with grapeseed oil and salt and pepper to taste.  Grill over medium hot flame until the bacon is crisp and the ingredients are tender.

  • 4 T maple syrup
  • 2 T butter
  • ¼ t cayenne pepper
  • 2 T pecans, chopped, toasted

In a saucepan over medium heat, melt butter until it foams.  Add syrup and cayenne.  Use half of the sauce for basting the kabobs.  Use the other half for a drizzle or serve as a dipping sauce, sprinkle the top with toasted pecans.



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