Roasted butternut squash in cider & autumn spices











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.


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


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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