A few weeks ago I posted the link to the recipe for this and asked people to like it if they thought I should make it. It got a few likes so I went ahead with it. Good thing I did too because it turned out great! This is a great little twist on butternut squash if you’re not feeling the usual puree or soup. You’ll note that I’ve switched out some of the not so healthy ingredients for their healthy counterpart.
2 tablespoons olive oil
2 cups thinly sliced shallots (8-10 medium)
1 teaspoon rapadura (or succanat if you cant find rapadura. Rapunzel is labeled as whole cane sugar but it’s real rapadura)
1/2 teaspoon sea salt
1 cup apple cider
1 tablespoon cider vinegar
1/2 cup chopped walnuts, toasted
Preheat the oven to 350 degrees. Coat a large baking sheet with olive oil.
Cut the neck off the squash and peel it. Slice into 1/2 inch thick rounds; remove any stray fibrous threads or seeds in the centers. (Reserve the rest of the squash for another use, such as squash puree). Place the rounds on the baking sheet. Cover with foil.
Bake for 20 minutes. Remove the foil and continue baking until the squash is tender, about 20 more minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add shallots, rapadura, and salt and reduce heat to medium-low; cook, stirring often, until the shallots are softened and beginning to brown, about 5 minutes. Stir in cider and vinegar and cook until most of the liquid is evaporated, 6-10 minutes.
To serve, place 1 squash round on a small plate and top with about 2 tablespoons shallot sauce. Place a second round on top and finish with another 2 tablespoons of the sauce and a sprinkling of walnuts. Repeat with the remaining rounds and sauce.