image c/o SABRE |
Wondering how to properly use the Kuros!TM? According to the experts at SABRE, you place the pepper spray in your palm and wrap your index, middle, ring and pinky fingers around the spray. Use your thumb to press down and deploy the spray. See the photo above for what it looks like and make sure that you're protected when you're out and about!
And as I mentioned earlier, it's National Pepper Month so we are honoring the pepper in a second way today too: in addition to being a key component in self defense, it's also the secret weapon in this Thanksgiving side dish recipe.
Maple Pepper Roasted Squash
Ingredients:
- 2 acorn squash
- 1 large butternut squash
- 2 Fresno chiles, thinly sliced
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter
- 2 1/2 Tbs. olive oil
- 1/4 cup pure maple syrup
- 2 Tbs. light brown sugar
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. cayenne pepper
Preheat oven to 375 degrees.
Rinse the exterior of the acorn squash well and pat dry. Cut the stem end off and slice in half from the stem end to the pointed tip. Scoop out seeds and membranes from both sides and discard. Slice each squash half in half lengthwise, cutting parallel to the ribs in the exterior of the squash. Slice each quarter crosswise into 1/2-inch wide slices. Add to a large mixing bowl.
Peel butternut squash and slice in half lengthwise. Remove seeds and membranes from the squash cavity and cut into 1-inch pieces. Add to acorn squash slices in the mixing bowl.
Add sliced chiles and pecans to the squash mixture and set aside.
Meanwhile, melt butter in a medium microwave-safe glass bowl. Whisk in the following six ingredients, through cayenne pepper until well combined. Pour over the squash mixture and toss well to coat.
Spread the squash mixture out on a large rimmed baking sheet. Bake for 20 minutes, remove and stir the mixture, then roast for an additional 15-20 minutes until squash is fork tender and golden brown.
Editor's Note: This post was sponsored by SABRE. All opinions expressed herein are my own. Thank you for supporting the brands that support A Squared!
Rinse the exterior of the acorn squash well and pat dry. Cut the stem end off and slice in half from the stem end to the pointed tip. Scoop out seeds and membranes from both sides and discard. Slice each squash half in half lengthwise, cutting parallel to the ribs in the exterior of the squash. Slice each quarter crosswise into 1/2-inch wide slices. Add to a large mixing bowl.
Peel butternut squash and slice in half lengthwise. Remove seeds and membranes from the squash cavity and cut into 1-inch pieces. Add to acorn squash slices in the mixing bowl.
Add sliced chiles and pecans to the squash mixture and set aside.
Meanwhile, melt butter in a medium microwave-safe glass bowl. Whisk in the following six ingredients, through cayenne pepper until well combined. Pour over the squash mixture and toss well to coat.
Spread the squash mixture out on a large rimmed baking sheet. Bake for 20 minutes, remove and stir the mixture, then roast for an additional 15-20 minutes until squash is fork tender and golden brown.
Editor's Note: This post was sponsored by SABRE. All opinions expressed herein are my own. Thank you for supporting the brands that support A Squared!
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