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Cider Glazed Butternut Squash

A deliciously yummy seasonal side dish- easy to make with the flavor power to wow.

Course Side Dish
Cuisine American
Servings 4

Ingredients

Cider Glaze

  • 1/2 cup apple cider
  • 1 tbsp light brown sugar
  • 4 tbsp unsalted butter cubed
  • 1 tbsp apple cider vinegar
  • to taste sea salt, fresh ground pepper and extra cider vin

Roasted Squash

  • 1/2 butternut squash peeled, seeded-cut into wedges-save seeds
  • 4 tbsp olive oil
  • 1 red onion sliced-thin!
  • to taste sea salt and fresh ground pepper
  • 1 tbsp red wine vinegar
  • 1/2 tbsp dijon mustard
  • 1 shallot minced
  • 1/4 cup toasted pecans
  • to taste Finishing salt- maldon or fleur de Sel

Instructions

Cider Glaze

  1. In a small saucepan, place cider and sugar to boil and reduce by half. remove from heat and whisk in the butter and cider vinegar

Roasting Squash

  1. In a large bowl, toss the squash and onion with 1/2 the cider glaze and 2 tablespoons olive oil- season with salt and pepper- arrange in a single layer on a rimmed baking sheet and place in 400 F degree oven. Stir squash half way through the roasting. Roast until squash is tender and browned along the edges- about 20-25 minutes.Remove from oven and cool to room temp.

Vinaigrette

  1. Whisk the remaining glaze with the red wine vinegar and dijon mustard. Drizzle in the remainig 2 tbsp olive oil slowly while whisking. Season-salt and pepper... taste, add shallots

Serving instructions

  1. Toss roasted squash and onion with the vinaigrette. Place on a nice platter and garnish with the toasted pecans-drizzle with extra-virgin olive oil and garnish with finishing salt and fresh ground pepper... served at room temp!