To make the glaze:
- Combine apple cider and brown sugar in a small saucepan over medium high heat and simmer until it reduces to about 1/2 cup (15-20 minutes). Be careful not to overdo it.
- Remove from heat, add the molasses. Set aside.
Roast your veggies and apples:
- Place your choice of root vegetables, along with the apples, onion, garlic and herbs, into a large bowl and toss with 2-3 tablespoons of olive oil and the sage or thyme.
- Turn your mixture out onto a large baking sheet or pan lined with parchment paper.
- Season with salt and pepper
- Rub the inside of the squash, and the flesh side of the “lid”, with olive oil and season with salt and pepper.
- Place it on a baking sheet, flesh side down.
- Put both pans in the oven and roast at 400 F until tender and starting to brown a bit. About 25-35 minutes.
- (Toss the chopped veggies every 10 minutes or so)
Toast your pumpkin seeds:
- Melt the butter (or warm oil) in a small pan over medium heat.
- Add pumpkin seeds to the pan along with the chili powder and toss with the butter.
- Toast gently until they start to pop, stirring them around in the pan to ensue nothing burns or browns too much.
- Remove from heat and stir in the cranberries.
To assemble your squash bowl:
- Place roasted quash on a warmed serving platter and fill with the roasted root vegetables.
- Pile extra roasted vegetables alongside the squash.
- Pour over the cider glaze and sprinkle with the roasted pumpkin seed cranberry mixture.
- To serve, slice squash into 4-6 wedges and plate, scooping up some extra root vegetables.