Maple Pepper Butter And Glaze
This recipe is one of those recipes that can open your mind to the many different ways that you can take something simple and make anything and everything amazing. I added this butter recipe to some spaghetti squash and it was a perfect blend of a hint of sweetness to enhance the buttery goodness of the squash. Please use this recipe to open the gates of what you can put it on. It is a perfect balance of sweet and a little lemon. You'll eat the butter straight and that's ok, mainly because I did it and that's what I tell myself so I tell you it's ok too!
Servings: 8 yield(s)
Ingredients
  • 2 stick unsalted butter (softened)
  • 6 tbsp maple syrup
  • 3 tbsp lemon juice
  • 2 tsp lemon zest
  • 1 tbsp coarse black pepper
  • 2 tbsp coarse salt
  • 1/2 tsp finely ground black pepper
  • 1/4 cup maple syrup (put to the side in a seperate bowl)
Instructions
  1. Combine butter, 6 tbsp maple syrup, 3 tbsp lemon juice, zest, coarse black pepper and salt in a food processor and blend till smooth.
  2. In another bowl combine the remaining 1/4 cup maple syrup and finely ground pepper.
  3. Combine both together and stir till combined
Recipe Notes

If youre wanting to do the squash, here is what I did: - Cut squash in half remove seeds - Drizzle a little olive oil and salt on cleaned halves. - Cook in oven on cookie sheet for 30-45 mins (depending on thickness) at 400 degrees - Cool and use a fork to rub and make squash spaghetti like