Side Dishes

August 10, 2021

Butternut Squash with a Cider Reduction

Squash is a great side dish and vegetable during fall. With this recipe, you will roast the squash and put together a cider reduction to drizzle over the top. This dish just screams fall with the use of apple cider and squash. This is an easy recipe that only takes a few minutes to put together. Get the squash in the oven while you prep the rest of dinner.

Butternut Squash with a Cider Reduction

Squash makes a great side dish, and this one is glazed with a cider reduction and topped with pecans. It's Paleo and Whole30 compatible.

Prep:
10
min
cook:
25
min
total:
35
min
Author:

Elishah

Ingredients
  • 1 small butternut squash, peeled, deseeded, cut into 1/2-inch slices
  • 2 T avocado oil
  • 1 1/4 tsp sea salt
  • 1 C apple cider
  • 1 tsp Dijon mustard
  • 1 tsp red wine vinegar
  • 1/3 C chopped pecans, toasted
  • parsley, minced

Instructions
  1. Preheat the oven to 425 degrees and line a sheet pan with parchment paper. Depending on the size of the sheet pan, you may need 2.
  2. Toss the squash with avocado oil and 1 teaspoon sea salt. Lay the squash in a single layer on the sheet pan and bake in the oven for 20-25 minutes.
  3. In a small saucepan, bring the apple cider to a boil. Continue boiling until the cider is reduced to about 3 tablespoons of liquid. Whisk in 1/4 teaspoon sea salt, the Dijon mustard, and red wine vinegar.
  4. Drizzle the cider reduction over the cooked squash and sprinkle with parsley and pecans. Enjoy!

Comment

Did you love this? Let us know!

Name
Email
Message
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe