Roasted Acorn Squash with Parsnips and Apple Cider Recipe

Roasted Acorn Squash with Parsnips and Apple Cider Recipes

Ingredients :

3 tbsp butter, cut into small pieces

2 medium-size acorn squash, cut in half and seeded

2 parsnips, peeled and cut into thin slices

salt and freshly ground black pepper

1 tbsp chopped fresh thyme; or 1 tsp dried

1/4 cup apple cider without preservatives

1/2 cup dry white wine

1/4 cup pure maple syrup

Method :

Preheat the oven to 350 degrees. Grease the bottom of a medium-size roasting pan with 1 tbsp of the butter. Place the squash halves in the pan and scatter the parsnips around them. Sprinkle the insides of the squash with salt, pepper, and thyme. Pour the cider and wine around (not on top of) the squash. Pour the maple syrup inside the squash cavities. Dot the top of the squash with the remaining 2 tbsp of butter. Roast the squash, basting every 15 minutes, until tender when pierced, about 60 minutes.

Makes 2 servings as a main course or 4 servings as a side dish

Ideal for a cool fall night, this is a main-course dish that needs to be served with only a bottle of cider or dry white wine, a good loaf of bread, and some tossed salad greens.

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