The other night, I awoke from a dream and decided that the best way to work my way through my stores of jams was to stuff them into a squash. Not sure what the dream was that made me decide that was the plan of action, but I decided to run with it. In my dream, however, I had planned to use this delightful blackberry-tarragon jam I made. When I got to the pantry however, I decided that apricot was the clear choice.
To make this delicious little side dish, I combined what amounted to about a 1/4 cup of jam and 1 teaspoon of chili flakes and warmed until a bit thin. I cut a butternut squash in half and rubbed with olive oil and salt and pepper. I roasted the squash at 375 degrees for 30 minutes and then filled the cavity with the jam mixture and returned to the oven for another 30 minutes. I basically ate this with a knife and fork as a side dish to my double-cut pork chops. It was a wonderful combination.