Last time I cooked with butternut squash I had quite a bit left over (it was a BIG squash), so when I decided to make a fall inspired meal today (check out the Apple Stuffed Pork Chops) I knew this squash would be the prefect side dish. Allrecipes.com once again gave me inspiration with this recipe for a delicious apple juice-white wine reduction to roast my squash and some red-skinned potatoes in. (As a side note, I’m totally making the original recipe with root vegetables for Thanksgiving, yum.) Delicious. The apple juice-white wine reduction gave the squash and potatoes an amazing flavor, but the best part of these vegetables was the onions! They really took on the flavor of the reduction and were amazing…I could have eaten an entire plate of these onions by themselves, so good.
Ingredients:
1 cup apple juice
1/3 cup white wine
1 tbsp butter
2 cups butternut squash, cubed
2 cups red-skinned potatoes, cubed
1 onion, sliced
Salt and pepper to taste
Directions:
1.Preheat over to 425 degrees.
2. Boil apple juice and wine in a saucepan until reduced to 3/4 cup, about 2o minutes. Whisk in butter.
3. Place vegetables in a baking dish and pour apple juice mixture over them. Season with salt and pepper and toss to coat.
4. Roast until vegetables are tender, about 30 minutes.
Grocery Store Gourmet 