Makes: 6 servings
Active Time: 40 minutes
Total Time: 1 hour
A richly flavored caramelized shallot-cider sauce turns baked butternut squash rounds into a beautiful starter or side dish for a fall party.
- 1 3-pound butternut squash, with a 6-inch-long neck (see Shopping Tip)
- 2 tablespoons canola oil
- 2 cups thinly sliced shallots, (8-10 medium)
- 1 teaspoon light brown sugar
- 1/2 teaspoon salt
- 1 cup cup apple cider
- 1 tablespoon cider vinegar
- 1/2 cup chopped walnuts, toasted (see Tip)
- Preheat oven to 350°F. Coat a large baking sheet with cooking spray.
- Cut off the neck of the squash and peel it. Slice into twelve 1/2-inch-thick rounds; remove any stray fibrous threads or seeds in the centers. (Reserve the rest of the squash for another use, such as squash puree). Place the squash rounds on the prepared baking sheet. Cover with foil.
- Bake for 20 minutes. Remove the foil and continue baking until the squash is tender, about 20 minutes more.
- Meanwhile, heat oil in a large skillet over medium heat. Add shallots, brown sugar and salt and reduce heat to medium-low; cook, stirring often, until the shallots are softened and beginning to brown, about 5 minutes. Stir in cider and vinegar and cook until most of the liquid is evaporated, 6 to 8 minutes.
- To serve, place 1 squash round on a small plate and top with about 2 1/2 tablespoons shallot sauce. Place a second round on top and finish with another 2 1/2 tablespoons of sauce and a sprinkling of walnuts. Repeat with the remaining squash, shallot sauce and walnuts.
Tips & Notes
Make Ahead Tip: Prepare the sauce (Step 4); cover and refrigerate for up to 1 day. Reheat just before serving.
Shopping Tip: Look for a squash with a long slender neck like a goose—at least 6 inches long and about 3 inches wide.
Tip: To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
- Servings Per Recipe 6
- Amount Per serving
- Calories 203
- % Daily values *
- 5% Saturated Fat 1g
- Trans Fat 0g
- Monounsaturated Fat 4g
- 0% Cholesterol 0mg
- 15% Potassium 536mg
- 8% Sodium 203mg
- 8% Dietary Fiber 2g
- 8% Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||20g||25g|
Recipe by EatingWell.com
© Meredith Corporation. All rights reserved. Used with permission.