Fall Squash with Apple Cider Reduction, Sage, and Thyme

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.

Servings: 4-8


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


      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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