Roasted Butternut Squash with Apple Cider Glaze


Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes


While the squash roasts, apple cider is reduced on top of the stove to a syrupy consistency. When the two are combined, the result just may be the best winter squash you've ever had!


2 pounds
squash, butternut
2 tablespoons
canola oil
2 cups
apple cider
shallot (peeled and finely minced)
sage, fresh (leaves)
black pepper (freshly ground)


Preheat the oven to 350 degrees F. Lightly oil a sheet pan or a large shallow roasting pan.

Peel the squash—a sharp swivel-bladed vegetable peeler will do the job. Slice the squash in half and scoop out the fibers and seeds. Save the seeds to roast for a crunchy treat! Then, cut squash into 1/2 inch cubes.

Combine the squash, oil, and salt & pepper in a large bowl and toss to coat. Arrange in a single layer in the pan.

Roast for 30 minutes, until the squash is tender, stirring every 10 minutes or so for even cooking.

While the squash is roasting, combine the cider and shallot in a small saucepan. Bring to a boil over medium-high heat and boil until reduced by two-thirds—about 20 minutes. Remove from the heat, stir in the sage, cover, and keep warm.

Transfer the squash to a serving bowl. Pour the apple cider reduction over the squash, toss gently, and serve.