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As the leaves change color and fall breezes sweep through the air, the arrival of autumn brings with it a bounty of seasonal flavors. Among them, butternut squash stands out as a versatile and nutritious ingredient that warms the heart and satisfies the palate. One of the most delightful ways to prepare this autumn staple is through the recipe for Apple Cider Roasted Butternut Squash. This dish celebrates the natural sweetness of the squash, enhanced by the rich, tangy notes of apple cider, making it a perfect accompaniment to any fall meal.

Apple Cider Roasted Butternut Squash

Embrace the flavors of fall with Apple Cider Roasted Butternut Squash, a delightful dish that combines the natural sweetness of butternut squash with tangy apple cider. This easy-to-make recipe showcases the squash's creamy texture and nutritional benefits while creating a warm, caramelized treat perfect for any meal. Enhanced with spices and optional toppings like walnuts and cranberries, it's a comforting addition to your autumn dining experiences. Enjoy the season's bounty!
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Ingredients
  

1 large butternut squash (approximately 2-3 pounds)

1 cup apple cider

3 tablespoons olive oil

2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon salt

½ teaspoon black pepper

¼ cup walnuts, roughly chopped (optional)

¼ cup dried cranberries (optional)

Fresh thyme leaves for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to prepare for roasting.

    Prepare the Squash: Carefully peel the butternut squash using a sharp vegetable peeler. Slice the squash in half lengthwise and scoop out the seeds using a spoon. Next, cut the squash into roughly 1-inch cubes, ensuring uniform size for even cooking.

      Create the Marinade: In a medium mixing bowl, whisk together the apple cider, olive oil, maple syrup, ground cinnamon, ground nutmeg, salt, and black pepper. Ensure all ingredients are thoroughly combined, creating a flavorful marinade.

        Marinate the Squash: Transfer the cubed butternut squash into a large mixing bowl. Pour the apple cider marinade over the squash, tossing the pieces gently to ensure they are evenly coated with the marinade.

          Roast the Squash: Spread the marinated squash out in a single layer on a large baking sheet lined with parchment paper. Make sure there is enough space between the cubes to allow for proper roasting.

            Bake: Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Stir the squash halfway through the cooking time to promote even browning. The squash should be tender when pierced with a fork and caramelized around the edges when done.

              Add Toppings: If desired, during the final 5 minutes of roasting, sprinkle the roughly chopped walnuts and dried cranberries over the squash. This will add a delightful crunch and a burst of sweet-tart flavor.

                Serve: Once roasted, remove the baking sheet from the oven. If you wish, garnish the dish with fresh thyme leaves for an aromatic touch. Serve the warm squash as a delicious side dish, perfect for any occasion.

                  Prep Time: 15 minutes

                    Total Time: 40 minutes

                      Servings: 4-6 servings