Wednesday, October 19, 2011

Cider-Roasted Squash

This is a recipe I found years ago in a magazine.  It is a quintessentially fall dish, and you will not believe how good it smells while baking!

8 cups peeled, seeded winter squash, cut into 1" cubes (I like to use butternut)
1 medium onion, cut in wedges
1/4 cup apple cider 
2 Tbsp EVOO
1 Tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg or ginger

In a greased 3 qt baking dish, combine squash and onion.  Combine remaining ingredients and pour over veggies, tossing to coat.  Bake uncovered at 450°F for 35 minutes or until tender, stirring twice.  Makes 8 servings.


A Mother and A Daughter said...

That looks and sounds delicious! Must try! ~ Barbara

FrouFrouBritches said...

Hmmmm, that sounds pretty good and easy enough for me to do. Thanks for sharing.

The Cannary's said...

Yum, I would believe how good it is - butternut is one of my favorites! To me, it just tastes like Fall (:

Amanda @ Serenity Now said...

That looks sooooo yummy. I love squash when it's cooked up like that. :)

rc helicopters said...

That looks yummy and sounds delicious. butternut is one of my favorites, but I am cooking it little difference, I already listed your recipe to cook on this week.

Richella said...

Yum--looks so good! Do your kids eat this?

Another question--how hard is it to prepare a butternut squash for cooking? I'm a squash neophyte. :)

Heather said...

I agree, this sounds AMAZING, but how in the world do you peel an uncooked squash? I have a hard time just slicing them in half!

Holly said...

Richella and Heather, it is a little tricky to peel; that's another reason I use butternut, because it's smooth and not ridged like some others. I use a vegetable peeler and have to make 2-3 passes to get all the way down to the flesh. But I am a 98lb weakling, and if I can do it, anyone can!
However, if you want to skip that step, some stores sell it already peeled and cubed for you!