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6
ServingEasy
50 min
By Andrew Schloss and David Joachim
Published 2007
This hot-pepper-glazed squash depends on the flavor of fire for its success. To maximize the contact with flame, the squash is cut lengthwise. Each piece is charred on all 3 sides and washed with a mixture of sweet butter, hot pepper, lime juice, and honey. The combination gives you a wonderful sweet, hot, tart, bitter crust laminating the meaty flesh of the squash.