Best Cider Roasted Winter Squash Recipes

ROASTED WINTER SQUASH WITH CURRY BUTTER AND APPLE CIDER image

Categories Squash

Number Of Ingredients 12

Roasted Winter Squash with Curry Butter and Apple Cider
Serves 4
3 tablespoons (50 mL) unsalted butter
2 tablespoons 25 mL) brown sugar
1 tablespoon (15 mL) hot or medium curry powder
1/4 teaspoon (1 mL) coarse sea salt or kosher salt
2 pounds (900 g) winter squash, peeled if necessary, seeded and cut into 2-inch (5-cm) chunks
1 cup (250 mL) apple cider
Preheat oven to 450 degreesF (230 degreesC). Select an overproof casserole or skillet large enough to hold the squash in a single layer.
Melt butter in the casserole over medium heat. Add brown sugar, curry powder, salt, and cook, stirring, until butter melts. Add squash and toss to coat.
Gradually pour cider down the side of the pan without pouring it directly over squash. Increase heat to high and bring to a boil.
Transfer casserole to the oven and roast 30 minutes, basting midway through the cooking time. Squash is done when the tip of a knife does not meet any resistance when inserted into the squash.

Steps:

Cider Roasted Winter Squash image

Provided by Dianne Joyner

Categories Vegetables

Time 1h10m

Number Of Ingredients 6

1 medium large butternut squash or 3 small acorn squash
1 cup apple cider or apple juice
2 tbs. butter or margarine, melted
1/4 cup light brown sugar, packed
1/2 tsp. cinnamon
1/4 tsp. salt

Steps:

1. Preheat oven to 450. Lightly grease a large casserole. Cut squash in half and remove seed and membranes.
2. Pour cider into baking dish and place squash cut side down. Bake uncovered for 45 to 55 minutes or until squash is tender when pierced with a fork. Remove from dish and turn cut sides up.
3. Brush with butter and sprinkle with cinnamon and salt. Return to baking casserole and bake about 5 minutes more.
4. Transfer to serving dish. If there is any cider remaining in baking dish drizzle over squash. More brown sugar and butter may be added according to taste