This recipe for Fall Butternut BBQ Sauce comes from Simon Joseph, the owner of the Harvest restaurant and Roaming Harvest food truck in Traverse City. A delicious, simple and wholly local delight!
- 2 butternut squash
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 2 tablespoon whole grain mustard
- 1 tablespoon salt
- 1 teaspoon black pepper
Peel, core, and cube squash. Place squash in a medium sauce pan and add enough water to cover. Cook over medium heat until tender. Drain water from pan and puree squash. Combine the puree with the remaining ingredients and place the pan back on the stove. Cook sauce on low for 1 hour adding small amounts of water until you have the desired consistency. Adjust seasoning and serve with pork roast or chicken.