Description
by Steven Picker/good

Ingredients

• 2 pounds winter squash (acorn, butternut or hubbard), peeled and seeded
  
• 3 ounces butter
  
• 4 cloves garlic, thinly sliced
  
• 2 tablespoons honey
  
• 2 tablespoons Disaronno
  
• 2 tablespoons white wine vinegar
  
• 1/4 cup fresh mint leaves, chopped
  
• 3 tablespoons additional Disaronno
  
• 1/2 cup toasted, sliced almonds

Preparation
Cut squash into 1-inch pieces. Place squash, butter and garlic in large sauté pan and turn heat to high. When butter melts and squash begins to sizzle, turn heat to medium and cook 5 minutes tossing often, until lightly browned. Add honey, 2 tablespoons Disaronno and vinegar to pan-reduce heat to low and cook until liquid is reduced and syrupy. Remove from heat and toss with chopped mint, 3 tablespoons Disaronno and almonds. Serve warm.

Nutrition
no information available

Serves
Serves 6 as a side dish.

Variations
no information available