Roasted Butternut Squash with Cider Syrup
Prep time: 20 min
Cook time: About 1 hour
Total time: 1 hour 20 min
Yield: 4-6 servings
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.
Ingredients
- 1 quart good-quality apple cider
- large butternut squash
- 2 to 3 tablespoons butter
- salt
- freshly ground black pepper
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Instructions
- 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.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
