1 large butternut squash, halved lengthwise and seeds removed
1/2 teaspoon smoked paprika
2 tablespoons melted butter
2 tablespoons apple cider
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Brush the insides with olive oil. Place the squash open side down on the baking sheet. Bake for 45 to 50 minutes, or until the squash is softened and easily pierced with a fork. Meanwhile, mix together the melted butter and apple cider. Sprinkle with salt, paprika and pepper. Drizzle with the melted butter and apple cider mixture. Serve hot.
Yield: 2-4 servings
Despite my recent revelation that I prefer acorn squash (Is it possible that I have only ever eaten butternut until now? Or do I suffer from some sort of winter squash specific amnesia?)this is still perfectly delicious. I am not one for sweet dishes served as part of a main meal but I do feel that butternut squash benefits from splash of sweetness. The apple cider does the trick, it adds just a bit of fruity sweetness without taking it to a near candied level. The smoked paprika, salt, pepper and butter add a complementary savory note to form a uniquely satisfying seasonal dish.