Cider Roasted Winter Squash

Ingredients

• 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

Preparation

1. 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.