I'm joining Chari at Happy to Design and see which other Sunday Favorites everyone has selected.
We love autumn when butternut and acorn squashes come to market. We have one of the fall squashes in some form at least once per week and both husband Jim and I adore these golden fleshed squashes.With a big acorn and a small butternut in the vegetable bin, I decided to try this recipe for Cider Roasted Winter Squash. From the latest issue of Cottage Living. Actually, the second recipe from this issue that I've tried. The first being the Caramel Apple Upside Down Olive Oil Cake.
That recipe was certainly a winner.
This one is too!
With fresh thyme and sage from the garden, it certainly is a keeper and it is so good that I am planning on having it on the Thanksgiving menu. It will go as well with roasted turkey as it did with grilled pork chops.
Cider Roasted Winter Squash
(From the October 2008 Issue of Cottage Living)
(From the October 2008 Issue of Cottage Living)
1/4 cup apple cider (or unfiltered apple juice)
2 T. cider vinegar
3 T. 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 400. 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 400, turning once for 50 to 60 minutes or until tender and light golden brown around the edges. Serve immediately or at room temperature.
What I like best about this recipe is that you don't have to peel the squash -- winter squash is not the easiest to peel!
2 T. cider vinegar
3 T. 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 400. 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 400, turning once for 50 to 60 minutes or until tender and light golden brown around the edges. Serve immediately or at room temperature.
What I like best about this recipe is that you don't have to peel the squash -- winter squash is not the easiest to peel!
13 comments:
Well I have the fresh herbs in the garden still so I should try this out. I love the Cottage Living magazine. Even my husband buys it.
Your picture looks so yummy!
I'm off to the store after church this morning and I'll buy a squash or two. Seems like a nice twist. Thank you!
Looks delicious Martha! Just the title alone! Can't wait to try it!
Don't you just love Autumn? Thanks for the tip on the store..I will have to go check it out!
Hugs,
Nancy
That's funny. The question in my mind until the end was about peeling the squash. Butternut squash is not hard to peel, but acorn squash - yikes. So glad it isn't necessary.
The cider sounds so good with the squash...very Fall like!!
This looks absolutely yummy! I have all the ingredients on hand.... hmmm.... might toss in a few pecans too!
Nancy
I love the squashes too. Southern Living had a great yummy on in their October issue and I have it here on my recipe blog:
http://nannykimsrecipes.blogspot.com/2009/10/glazed-fall-vegetables-from-southern.html
I might try yours since I have sage and thyme in my garden and as you say, you don't have to peel it. However I can't have added oils--but I could try it with some pam sprayed on it perhaps?
I will try some of your recipes, it looks quite good!!! catherine
Oh, happy autumn! Delightful mouth-watering goodies, Martha. Tagging these for when I return home from my road trip :)
You've been invited! Come celebrate your home with us in "Show off your cottage Monday"!
cielo
I love squash too and this sounds like a wonderful way to make it! The fresh sage and thyme sound so good.
Hi Martha...
I'm so sorry that I'm getting by so late, my friend...this past weekend was just crazy busy for me...this is my first chance to get to the computer!
What a fabulous recipe to repost for Sunday Favorites! I'm so glad that you shared this yummy recipe for winter squash! I love winter squash and will definitely be giving this recipe for Cider Roasted winter squash a try! I think it would be the perfect addition to a Thanksgiving turkey!!! Thank you, my friend...for joining in with Sunday Favorites again this week! I enjoyed this post immensely!!!
Warmest wishes,
Chari
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