Butternut squash diced up and roasted and tossed in an apple cider dressing is an amazing side for a chilly fall day. It is a perfect side dish to any fall meal!
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Dicing the Butternut Squash
So turning an awkward shape squash into chunks seems like quite the task, and it was. I had to check a few resources to figure out how I was going to accomplish this. I followed the directions and started out by peeling the squash with a vegetable peeler. Who knew butternut squash has such a thin skin! I continued on and cut the squash in half and then into disks from there. Next on the list was to cut those disks into 9ths, making a tick tac toe pattern.
To tackle the bottom half the the squash, I cut the bottom round part in half lengthwise resulting in 2 bowl shaped halves. From there I cut the bowls into arches, and then into small chucks; much like you would cut a melon into pieces.
Now that I have the squash all cut up, it was time to move onto the red onion. I cut it up into small wedges. Next I threw it all onto a baking sheet to get ready for roasting. Before throwing it in the oven for the next hour, I gave the squash and onions a good spray of nonstick cooking spray, tossed them a bit, and gave one more good spray.
To Top It Off
After throwing the baking sheet into the oven, I then turned my focus to making the drizzle. I pulled the apple juice concentrate out from the freezer. I never knew that so many foods can be used in so many ways! Until today I had never had frozen concentrate juice any way other than with water and a straw added. Using the concentrate gave the drizzle a stronger apple flavor than just normal juice would and this also helped to balance out the white wine vinegar. I mixed everything together in a small bowl until it was combined, and continued to stir from time to time. Once the squash was cooked for an hour and was nice and soft, I stirred the mix one more time and added the drizzle over top and served!