GRILLED ACORN SQUASH with Muirhead Apricot Jalapeno Jelly

  • 1 fresh acorn squash, sliced in 1/4 inch wedges
  • Extra virgin olive oil
  • 1 box of crackers
  • Thyme, fresh, optional garnish

Heat grill. Brush sliced squash with oil. Grill till tender. Place on serving platter and brush with Muirhead Apricot Jalapeño Jelly. Garnish with thyme. Serve hot or warm.

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