Cider Roasted Winter Squash
- 1/4 cup unfiltered apple juice or fresh apple cider
- 2 tablespoons cider vinegar
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, melted
- 4 small acorn squash (about 3 pounds), halved, seeded, and cut into 2-inch wedges
- 1 small butternut squash (about 1 1/2 pounds), halved, seeded, and cut into 2-inch wedges
- 4 sprigs fresh sage, chopped
- 4 sprigs fresh thyme
- Sea salt, to taste
- Freshly ground pepper, to taste
- Preheat oven to 400u0b0. Whisk together first 4 ingredients in a large bowl. Add acorn squash and remaining ingredients, and toss to coat. Place vegetables in a single layer on a shallow baking pan, and roast at 400u0b0, turning once, for 50 to 55 minutes or until tender and light golden brown around the edges. Serve immediately or at room temperature.
apple juice, cider vinegar, olive oil, unsalted butter, acorn, butternut, sage, thyme, salt, freshly ground pepper
Taken from www.myrecipes.com/recipe/cider-roasted-winter-squash (may not work)