Roasted butternut squash in cider & autumn spices


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This is so easy & delicious. Find your own spice palette, if you like something – add more! If you don’t have time or patience to peel your butternut squash, many supermarkets sell it already peeled and cubed.  This recipe also tastes great as mashed squash.

Ingredients

1 butternut squash

Olive oil

Salt & Pepper to taste

1-3 cups apple cider, depending on size of your squash

1 – 2 Bay leaves (2 if a large squash)

3-6 whole cloves

Some fresh rosemary leaves

Shake of cinnamon

6-8 crushed juniper berries

Directions

Preheat oven to 375

Wash outside of butternut squash. Cut in half, then in quarters. Cut each quarter so that you can make long 1-2” wide sticks. Peel off skin and then cut into 1” cubed pieces.  Place squash in shallow baking dish 1 layer deep if possible, to expose surface area of squash cubes. Drizzle olive oil, salt and pepper to coat and mix. Pour apple cider over squash, about 1 -2 inches deep. Add seasonings, and sprinkle with cinnamon. Bake for 30 – 40 minutes, until squash is soft and lightly browned. Check occasionally and baste with cider to keep moist.

IMG_1063Pictured here is the mashed version of this squash recipe, juniper berries omitted.

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