Cider Roasted Winter Squash

Cider Roasted Winter Squash

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.

  • Yield: Makes 6 to 8 servings


  • 1/4 cup unfiltered apple juice or fresh apple cider
  • 2 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter, melted
  • 4 none small acorn squash (about 3 pounds), halved, seeded, and cut into 2-inch wedges
  • 1 none small butternut squash (about 1 1/2 pounds), halved, seeded, and cut into 2-inch wedges
  • 4 none sprigs fresh sage, chopped
  • 4 none sprigs fresh thyme
  • none Sea salt, to taste
  • none Freshly ground pepper, to taste


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.


Go to Full Version of

Cider Roasted Winter Squash Recipe