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Roasted Butternut Squash with Cider Syrup
Serves 4 to 6
Boiling turns apple cider into a delicious sweet-tart syrup that's great over desserts as well as sweet potatoes and sweet squash. New Englanders have used this trick for several hundred years and they know you have to start with good-tasting cider. Check out organic ciders and ones produced on farms in your area.
- 1 quart good-quality apple cider
- large butternut squash
- 2 to 3 tablespoons butter
- salt
- freshly ground black pepper
1.Cider syrup keeps in the refrigerator for a couple of months. Boil down the cider until it's syrupy and reduced to about 1 cup.
2. Preheat oven to 400 degrees. Cut the squash in half vertically, scoop out its seeds and cut the squash into 2-inch squares. Score the flesh side of each square by making shallow crisscross cuts with a knife.
3. Rub the flesh side of each piece with butter, sprinkle it with salt and pepper and put it on a baking sheet. Roast about an hour, or until you can easily pierce the squash with a knife.
4. Serve the squash hot or warm, drizzled with the room temperature cider syrup.
October's Sunday Suppers Menu
Lynne's Menu Introduction
Grilled Autumn Glazed Pork Steaks
Roasted Butternut Squash with Cider Syrup
Salad of Hearty Greens and Nuts
Fresh Pears and Vermont Cheddar Cheese
Sunday Supper Home | Recipe Box | Share recipes in Food Talk
©2000 Lynne Rossetto Kasper. The Splendid Table™ and Lynne's Sunday Suppers™ are trademarks owned by Lynne Rossetto Kasper. All rights are reserved.
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