| Ingredients: 5 Tablespoon(s) divided butter, unsalted 33/100 Cup(s) orange juice 33/100 Cup(s) vinegar, white wine 1/4 Cup(s) chopped parsley 1/4 Cup(s) roasted, salted pistachios |
Directions:
Delicious on roasted squash and wherever else you want to use it. Melt 1T butter. Pour over squash, add 1 tsp butter. Mix to coat. Roast the squash for 25-30 minutes. Reserve 1T of butter, and brown remaining 3T butter in a sauce pan. When it starts to brown, add 1/3 cup white wine vinegar and 1/3 cup OJ. Whisk together and simmer to reduce by half. Whisk in 1T cold butter and adjust salt to taste. Pour over squash. Sprinkle with chopped parsley and chopped pistachios. |