Cider Glazed Butternut Squash
By Tested and perfected in the Sur la Table kitchen
Cider Glazed Butternut Squash
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Yield: 4 servings
Cider glaze:
Roasted squash:
- 1/2 cup apple cider
- 1 tablespoon light brown sugar
- 2 ounces unsalted butter, cubed
- 1 tablespoon cider vinegar, plus more to taste
- sea salt and freshly ground pepper.
Roasted squash:
- 1/2 butternut squash, peeled, seeded, and cut into wedges
- 4 tablespoons olive oil, divided
- 1 red onion, sliced
- Sea salt and freshly ground pepper
- 1 tablespoon red wine vinegar
- 1/2 tablespoon Dijon mustard
- 1 shallot, minced
- 1/4 cup toasted pecans
- finishing salt
Preheat oven to 400°F.
To prepare the cider glaze: In a small saucepan, boil cider and sugar until sugar has dissolved and glaze has reduced by 1/2. Remove from heat and whisk in butter and cider vinegar.
To roast the squash: To a large bowl, toss squash and onion with 1/2 of cider glaze and 2 tablespoons olive oil. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and transfer to the oven. Roast until squash is tender and browned along the edges, 20 to 25 minutes. Stir squash halfway through roasting. Remove from the oven and cool to room temperature.
To prepare the vinaigrette: Whisk remaining glaze with red wine vinegar, shallots and Dijon mustard. Whisk in 2 tablespoons olive oil and season with salt and pepper.
To serve: To a medium platter, toss roasted squash and onion with vinaigrette. Garnish with toasted pecans, drizzle with extra-virgin olive oil and garnish with finishing salt and freshly ground pepper.
To prepare the cider glaze: In a small saucepan, boil cider and sugar until sugar has dissolved and glaze has reduced by 1/2. Remove from heat and whisk in butter and cider vinegar.
To roast the squash: To a large bowl, toss squash and onion with 1/2 of cider glaze and 2 tablespoons olive oil. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and transfer to the oven. Roast until squash is tender and browned along the edges, 20 to 25 minutes. Stir squash halfway through roasting. Remove from the oven and cool to room temperature.
To prepare the vinaigrette: Whisk remaining glaze with red wine vinegar, shallots and Dijon mustard. Whisk in 2 tablespoons olive oil and season with salt and pepper.
To serve: To a medium platter, toss roasted squash and onion with vinaigrette. Garnish with toasted pecans, drizzle with extra-virgin olive oil and garnish with finishing salt and freshly ground pepper.