November 23, 2013
Just back from the Berkshire Farmers' Market where I found a new (to me, anyway) product:
Carr's Ciderhouse Apple Cider Syrup. Couldn't wait to try it, so I roasted the butternut squash I'd also bought at the market, and then mashed it with some salt, butter and generous lashings of the syrup. It's going to be great with the ham we're having for dinner.
Roasted Butternut Squash with Apple Cider Syrup
Cut the squsah in half, which is the hardest part of this entire recipe. Remove the seeds, put it in a roasting pan, cut side down, with a little bit of water and roast at 400 degrees for about 45 minutes. Let it cool, then squish it out of the skin and mash.
Add 2 or 3 tablespoons of butter, salt and pepper to taste and allow the butter to melt. Splash in some of the syrup; I used a couple of tablespoons, but you might want to use more.
At the very end, I stirred in some pomegranate seeds. Great for color and crunch.
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