- 4 cups cubed peeled butternut squash
- 1 medium onion, cut into thin wedges
- 2 tablespoons apple cider
- 1 tablespoon olive oil
- 1-1/2 teaspoons brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- Place the squash and onion in a greased 13-in. x 9-in. baking dish. Combine the cider, oil, brown sugar, salt, pepper and nutmeg; pour over squash mixture. Cover and bake at 450° for 35 minutes or until tender, stirring every 10 minutes. Yield: 4-6 servings.
Reviews forCider-Roasted Squash
"Was afraid I had cleft the squash cubes too large, but they came out perfectly."
"I was not anticipating greatness from this dish. The few tablespoons of dressing did not seem enough to season that whole dish. The piece of squash I tested from the oven was bland. But once finished, it turned out quite yummy and pretty healthy to boot. The squash is still a bit bland but somehow the onion is just wonderful. The star of the dish."
"Yum, yum, yum....the Cider-Roasted Squash recipe is delicious. I used sliced leeks instead of onion because I "discovered" them in the bag with the squash in the vegetable drawer. I was skeptical at first that the 2 tablespoons of cider would impart an apple taste, but it was there in the finished dish. I'd say that you should check the doneness of the squash on each "turning interval". Mine cooked in under 30 minutes. Will definitely put this in my favorites folder."
"This is a wonderful way to use butternut squash! My husband said, "I would eat that again" - a high compliment to a recipe!"
"Wasn't sure what Butternut Squash would taste like, but am trying new foods. The butternut squash that I bought and already peeled and diced. A 32 oz. refrigerated pkg. from Sams Club. I didn't have apple cider so I used apple juice and added 1/2 tea. of cinnamon. Also added one peeled and diced apple. Everything else was the same as recipe. This was good and easy. Would make this again."
"This was amazing!!"
"My whole family raved about this! Will definitely make again!"