Tuesday, June 18 2013, 10:06 AM MDT
Roasted Butternut Squash With Apple Cider Reduction
Recipe Courtesy Of Michael Roberts, No Name Gourmet
As Aired On October 22, 2012
1 medium sized butternut squash, about 6 cups of peeled, de-seeded and cut into cubes
2 tbsp canola oil
1 Tbsp pure maple syrup
2 cups apple cider
2 tsp apple cider vinegar
4 Tbsp unsalted butter
Roasted salted pumpkin seeds
Kosher salt as per taste
Freshly ground black pepper
1.) Preheat oven to 400°. Cut the butternut squash into half and peel it with a knife (use a serrated peeler or a paring knife). Cut into 1" cubes.
2.) Toss with canola oil, kosher salt, freshly ground black pepper. Spread them single layered either on a cookie sheet or large dish.
3.) Roast until squash turns soft and lightly caramelized about 40 minutes in the oven.
4.) For the reduction combine the apple cider, maple syrup, and cider vinegar in a medium saucepan. Bring to a boil, cook until reduced to about ½ cup, should look like thick syrup. Whisk in butter, set aside and keep warm.
5.) Remove from oven; drizzle with apple reduction and sprinkle on the pumpkin seeds. Serve hot.
(Copyright2012 Sinclair Broadcasting Group.)