ROASTED SQUASH WITH BALSAMIC SAUCE AND APPLES

Roasted Squash With Balsamic Sauce and Apples image

Provided by Jennifer Iserloh

Yield Makes 8 servings

Number Of Ingredients 7

2 large butternut squash (about 4 pounds), halved, and seeds and membranes removed
1 piece ginger (about 1 inch), peeled and finely chopped
1 cup balsamic vinegar
2 tablespoons brown sugar
Vegetable oil cooking spray
2 Gala or Golden Delicious apples, cored and thinly sliced
¼ cup dried cherries, chopped

Steps:

Heat oven to 400°F. Slice a small piece off the skin side of each squash half, so halves sit flat. Microwave on high in a covered bowl until flesh begins to soften, 2 minutes. Gently simmer ginger, vinegar and sugar in a small saucepan over medium-low heat until liquid decreases by 1/3, 8 to 10 minutes. Remove from heat and set aside. Line 2 large baking sheets with foil and coat with cooking spray. Place squash halves skin side down on baking sheets. Arrange apple slices in cavity of each half. Bake until apples soften, 25 minutes. Remove squash from oven, drizzle with balsamic sauce, return to oven and bake until apples brown, 5 to 6 minutes. Cut each squash half into quarters and transfer to a serving platter with any extra juices. Sprinkle with cherries and serve immediately.