Fall Squash Tapenade Recipe

 

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

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

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

  1. Take a 12-inch saute pan and heat olive oil.
  2. 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.
  3. Serve hot or cold over sliced rounds of Italian bread or over roasted lamb or chicken.

Each week a different recipe will be featured to help get your taste buds in the weekend spirit. For more information on the recipes shown on the Tennessee Farm Bureau website or to see more recipes, please visit FarmFlavor.com.