Roasted Squash With Balsamic Sauce and Apples
A seasonal dish combining tender butternut squash with sweet Gala apples, dressed in a rich balsamic reduction and topped with dried cherries. This elegant side dish balances sweet and tangy flavors.
Ingredients
- •2 whole 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
- •1 spray Vegetable oil cooking spray
- •2 whole Gala or Golden Delicious apples, cored and thinly sliced
- •¼ cup dried cherries
- •chopped
Cooking Instructions
- 1.
Heat oven to 400°F. 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.
45 min
