Fall Squash with Apple Cider Reduction, Sage, and Thyme

Our fall squash are tiny butternuts, buttercups, and koginuts, each a perfect for serving one or two people and a clean way to serve squash family style for Thanksgiving. They pair beautifully with the flavors of fall, like apple cider, browned butter, and resinous herbs, like sage.

Ingredients

For the squash

• 2 Butternut 898 Squash or other small butternut type squash, halved and seeded
• 2 Koginut Squash, quartered and seeded
• 2 tbsp Extra Virgin Olive Oil, for brushing
• Salt to taste

For the apple cider reduction

• 1 stick (½ cup or 120 g) unsalted butter, cut into 8 pieces
• 1 quart apple cider
• ½ teaspoon (2.5g) apple cider vinegar
• ½ teaspoon (2.5g) salt

For serving 

• 18  sage leaves 
• 18  tender tips thyme or micro thyme

Directions:

For the squash:

• Preheat the oven to 425ºF.
• Lightly brush the cut sides of the squash with olive oil and season with salt. (optionally, sear the squash in a large cast iron pan before baking in the oven, this makes for a nicely caramelized edge)
• Line a large baking sheet with a silicone mat, aluminum foil, or parchment paper.
• Arrange the squash cut side down and bake until tender, 30 minutes. 

• Reduce the oven temperature when able to 200°F and keep warm. 

For the apple cider reduction:

• In a large sauce pot, melt the butter over medium heat and cook, stirring frequently, until the milk solids brown and the butter smells nutty, about 6 minutes.
• Add the apple cider and bring to a boil over high heat. Cook until reduced to a glaze (about 1 ¼ cups), about 20 minutes.
• Add the apple cider vinegar and salt. 

 For serving:

• With the warm squash, cut side up, on a platter, spoon over the apple cider reduction. 
• Arrange the herbs as you like and serve. 

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