This is one of my favorite ways to cook winter squash. I also love to use small pumpkins when they're available; the sweetness of the cider really brings out their flavor and helps them caramelize. Prep: 20 minutes; Cook: 50 minutes.
1/4 cup unfiltered apple juice or fresh apple cider
2 tablespoons cider vinegar
3 tablespoons olive oil
3 tablespoons unsalted butter, melted
4 small acorn squash (about 3 pounds), halved, seeded, and cut into 2-inch wedges
1 small butternut squash (about 1 1/2 pounds), halved, seeded, and cut into 2-inch wedges
4 sprigs fresh sage, chopped
4 sprigs fresh thyme
Sea salt, to taste
Freshly ground pepper, to taste
How to Make It
Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl. Add acorn squash and remaining ingredients, and toss to coat. Place vegetables in a single layer on a shallow baking pan, and roast at 400°, turning once, for 50 to 55 minutes or until tender and light golden brown around the edges. Serve immediately or at room temperature.