Roasted Squash With Balsamic Sauce And Apples
- 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
- 1/4 cup dried cherries, chopped
- Heat oven to 400u0b0F. 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.
butternut squash, ginger, balsamic vinegar, brown sugar, vegetable oil cooking spray, gala, ubc
Taken from www.epicurious.com/recipes/food/views/roasted-squash-with-balsamic-sauce-and-apples-361870 (may not work)