Whole Spice Roasted Winter Squash with Apple Cider Glaze
Serves: 4 to 8
Chilly weather offers up such beautiful, late-season squash. This is a perfect side dish for hearty, fireside comfort fare.
- 1/4 cup maple syrup Add to list
- 2 cups apple cider Add to list
- 1 cup pomegranate juice Add to list
- 1/4 cup dried cranberries Add to list
- Zest of 1 lemon Add to list
- 2 winter squash (delicata, butternut, acorn or any combination) or 1 sugar pie pumpkin, peeled and cut into 1-inch chunks Add to list
- 2 tablespoons olive oil Add to list
- 2 teaspoons salt Add to list
- 1 teaspoon cracked black pepper Add to list
- 1/2 teaspoon red pepper flakes Add to list
- 1 teaspoon cinnamon Add to list
- 1 teaspoon allspice Add to list
- Pinch of cloves Add to list
Preheat oven to 400° F.
In a heavy saucepan over medium-high heat, combine the maple syrup, apple cider and the pomegranate juice. Bring this mixture to a boil and cook for 10 to 12 minutes, or until the mixture is reduced by about half. Stir in the cranberries and lemon zest. Set aside to cool.
Toss the squash in the olive oil. Combine the rest of the ingredients in a small bowl and sprinkle it on the squash.
Spread out the squash in a single layer on a baking sheet and bake for 15 to 25 minutes, until the squash is tender throughout. Drizzle with the glaze and serve.
On the show we freshly ground our spices. To make your own ground spice blend, place 1/2 stick cinnamon, 7 to 8 allspice berries and 5 to 6 clove buds in a spice grinder. Add 4 to 5 peppercorns and a pinch of red pepper flakes. Grind to a powder.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 2, 2010.