Ingredients:
1 large butternut squash, halved lengthwise and seeds removed
1/2 teaspoon smoked paprika
2 tablespoons melted butter
2 tablespoons apple cider
salt
black pepper
olive oil
Directions:
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
My thoughts:
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.
Hi Rachel, I’m the opposite of you. I like butternut but not acorn. But my favorite is two mixed together.
This looks delicious (especially since I love butternut & acorn equally). And I looove the sound of smoked paprika in there!
This is a great combination for the season. I also love butternut in casserole with pecans and coconut and left over in a warm spinach and pancetta salad with a tart dressing.
This sounds so good. I’m a fan of all kinds of squash. And luckily I have a butternut squash sitting in my kitchen waiting to be used in some new recipe. 🙂
We recentaly had Sweet dumpling Squash for the first time and it was wonderful. I am always scared to break off into new squash varieties.
I love butternut squash, in fact, I just baked one last night. But I always find myself drizzling it with honey, this sounds far more exciting and flavorful :).
Oh YUM! This looks so good. I have always been an ‘acorn’ person myself and hesitant to try new squash. (I had a bad squash episode with the flu when I was younger) However, you have inspired me to try butternut as this really look delish! Thanks for the inspiration!
I’ve never thought to use cider vinegar with roasting squash. Love it–I bet the acidity with it is really nice, too.
This looks quite yummy!!
Well Rachel, I now know what I’m going to do with the butternut squash I just bought recently. As always, thanks for the idea!
This looks awesome! I usually sprinkly cinnamon, sugar and a little nutmeg, but this sounds amazing. Any tips for cubing a butternut squash? I’m working on my knife skills, but they’re still relatively limited…
Heather-I normally just roast it whole so I don’t have to cube it. However there really is no trick, just use a really sharp knife and cut it lenghthwise first.
I like this new idea.
I usually just roast acorn squash with a bit of brown sugar, maple syrup, butter, and salt, and I was looking for something different, but still easy.
I’m basically an acorn squash fan, but I look forward to trying this version of butternut. Thanks.