Fall Squash with Apple Cider Reduction, Sage, and Thyme

Fall Squash with Apple Cider Reduction, Sage, and Thyme

 

Servings: 4-8

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

For serving 

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

 

For the Squash:

  • 2 tbsp Extra-virgin olive oil, for brushing
  • Salt

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. 

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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