Recipe: Cider-Roasted Squash and Shallots (using butternut squash)

CIDER-ROASTED SQUASH AND SHALLOTS

2 pounds butternut squash, peeled and cut into 1- to 2-inch pieces.
6 shallots, peeled
2 teaspoons olive oil
1/4 cup apple cider (or apple juice)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon packed light brown sugar

Preheat the oven 400 degrees F.

Put the squash and shallots in a large roasting pan or casserole. It is best if the pieces are all about the same size and no larger than 2 inches across. If using a glass baking dish, reduce the oven temperature 25 degrees F.

Whisk together the oil, cider, salt, pepper and brown sugar in a small bowl and pour this over the vegetables. Toss to coat.

Place in the oven and bake, uncovered. Shake the pan and turn the vegetables once during cooking. The sugars will begin to caramelize and the squash will be very soft when done. Test at 30 minutes and if not yet tender, bake for 15 minutes longer.

Makes 4 servings
Source: 1000 Lowfat Recipes by Terry Blonder Golson