Squash Rounds with Shallot-Cider Sauce

 

1 3 pound butternut squash, with a 6 inch long neck

2 tbs. Canola oil

2 c. thinly sliced shallots, (8-10 medium)

1 tsp. light brown sugar

1/2 tsp. salt

1c. apple cider

1 tbs. cider vinegar

1/2 c. chopped walnuts, toasted

 

Preheat oven to 350F. Coat a large baking sheet with cooking spray.

 

Cut off the neck of the squash and peel it. Slice it into 1/2 inch thick rounds. Remove any stray fibrous threads or seeds. Reserve the rest of the squash for another use, such as squash puree. Place the squash rounds on the prepared baking sheet. Cover with foil.

 

Bake 20 minutes. Remove the foil and continue baking until the squash is tender, about 20 minutes more.

 

Meanwhile, heat oil in a large skillet over medium heat. Add shallots, brown sugar, and salt and reduce heat to medium-low; cook, stirring often, until the shallots are softened and beginning to brown, about 5 minutes. Stir in cider and vinegar and cook until most of the liquid is evaporated, 6 to 8 minutes.

 

To serve, place 1 squash round on a small plate and top with about 2 1/2 tablespoons shallot sauce. Place a second round on top and finish with another 2 1/2 tablespoons of sauce and a sprinkling of walnuts. Repeat with the remaining squash, shallot sauce and walnuts.

 

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