Wednesday, 11 November 2015

Squash Glazed with Apple Cider

Still working my way through that bottle of apple cider... and also our laundry room full of squash. We planted a lot less this year than last year, but it did very well and we are again swamped with squash. Fortunately, since it was a lot warmer and dryer this year the quality of the squash is much better.

4 servings
1 hour 15 minutes, 15 minutes prep time

1/2 of  a large (900 grams; 2 pounds) butternut squash;
3 tablespoons unsalted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
freshly ground black pepper to taste
1/4 of a small nutmeg, finely grated
1 cup apple cider

Preheat the oven to 375°F. Peel the squash and cut it into centimetre thick slices.

Put the squash in a shallow roasting pan dotted with the butter, and sprinkle the salt, cinnamon, pepper, and nutmeg over it. Toss gently. Pour over the apple cider.

Roast the squash for about 1 hour, stirring once or twice. Towards the end of the cooking time the butter and cider with thicken into a sauce; watch carefully and remove the squash just as it is thick enough to coat it .

Last year at this time I made Freeze & Bake Pumpkin Pie. We enjoyed eating pumpkin pies all winter last year!

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