Source: Culinary Vegetable Institute
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.
For the squash
- 2 898 squash or other small butternut type squash, halved and seeded
- 2 koginut squash, quartered and seeded
- 18 sage leaves
- 18 tender tips thyme or micro thyme
For the Squash:
- 2 tbsp Extra-virgin olive oil, for brushing
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 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.
- With the warm squash, cut side up, on a platter, spoon over the apple cider reduction.
- Arrange the herbs as you like and serve.