Cider Roasted Winter Squash

Name: Cider Roasted Winter Squash
Ingredients: 1/4 cup unfiltered apple juice or fresh apple cider; 2 tablespoons cider vinegar; 3 tablespoons olive oil; 3 tablespoons unsalted butter, melted; 4 small acorn squash (about 3 pounds), halved, seeded, and cut into 2-inch wedges; 1 small butternut squash (about 1 1/2 pounds), halved, seeded, and cut into 2-inch wedges; 4 sprigs fresh sage, chopped; 4 sprigs fresh thyme; Sea salt, to taste; Freshly ground pepper, to taste

10 ingredients

1 steps

Ingredients

1/4 cup unfiltered apple juice or fresh apple cider
2 tablespoons cider vinegar
3 tablespoons olive oil
3 tablespoons unsalted butter, melted
4 small acorn squash (about 3 pounds), halved, seeded, and cut into 2-inch wedges
1 small butternut squash (about 1 1/2 pounds), halved, seeded, and cut into 2-inch wedges
4 sprigs fresh sage, chopped
4 sprigs fresh thyme
Sea salt, to taste
Freshly ground pepper, to taste

Directions

1

Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl. Add acorn squash and remaining ingredients, and toss to coat. Place vegetables in a single layer on a shallow baking pan, and roast at 400°, turning once, for 50 to 55 minutes or until tender and light golden brown around the edges. Serve immediately or at room temperature.