1 pkg. (340 g) Green Giant* frozen Veggie Spirals Butternut Squash
1 jar (340 mL) roasted red peppers, strained from liquid
2 tbsp. (60 mL) sundried tomato paste
½ cup (125 mL) white onion, thinly sliced
2 tbsp. (30 mL) olive oil
1 tbsp. (15 mL) unsalted butter
2 tbsp. (30 mL) maple syrup
¼ cup (60 mL) toasted pine nuts
2 garlic cloves
Pepper for seasoning
2 tbsp. (30 mL) parmesan cheese, shredded
In a small food processor puree red peppers, 1 tbsp. (15 mL) of toasted pine nuts and sundried tomato paste. Season with pepper. Transfer to a small sauce pot and warm on low until ready to use.
In a small sauté pan over medium-high heat, warm 1 tbsp. (15 mL) of olive oil. Thinly slice garlic cloves. Cook garlic in oil until golden brown, 3 minutes. Transfer to a piece of paper towel and set aside.
In a large pan over medium heat melt butter with 1 tbsp. (15 mL) of olive oil; stir in onions. Cook until onions are soft and starting to brown, 10 minutes. Stir in maple syrup and cook for another 5 minutes.
Cook spirals according to package instructions. Transfer spirals to a large mixing bowl. Toss spirals with onions and red pepper sauce.
Divide spirals between two dinner plates. Garnish with toasted pine nuts, toasted garlic slices and chopped parsley. Serve with shredded parmesan cheese and garlic bread.