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Side Dishes

August 11, 2021

Butternut Squash with a Cider Reduction

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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.

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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
Print It
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!

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Hi, I'm Elishah

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