molasses cider glazed winter squash

Roasted Squash with Molasses Cider Glaze Recipe

Drizzling roasted squash with an easy molasses cider glaze adds a lovely flavour to this winter staple. 

roasted squash with molasses cider glaze

Warming winter side dishes…

If there is any consolation to shorter days and cold weather it is hearty meals made of foods that stick with you like nobody’s business.

That’s why turning the calendar to November is as good an excuse as any to cook more substantial meals and load your plate with winter vegetables and whole grains.

This isn’t about bulking up for winter, eating for the season and enjoying warming food that’s satisfying…

Of course it helps if your cold weather side dish recipes are a little healthy and get you eating your vegetables and whole grains.

Roasted squash with molasses cider glaze

Fine dining can be had at home, any night of the week.

Roasting wedges of squash is a particular favourite at Crosby’s because it’s easy to prepare and looks pretty on a plate.

It’s especially delicious served alongside a hearty and flavourful pilaf of wild rice and hulled barley.

Pair these two dishes with roasted pork tenderloin and cranberry sauce with apple.

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Roasted Squash with Molasses Cider Glaze Recipe

Roasted squash with molasses cider glaze is a delicious cold-weather side dish recipe. It pairs well with any dishes, vegetarian or not.

  • Author: Crosby Molasses

Ingredients

Scale
  • One buttercup squash cored and cut into 8 wedges
  • Olive oil for brushing squash
  • Sea salt & fresh ground black pepper
  • 1/2 cup apple cider or apple juice
  • ¼ cup Crosby’s Fancy Molasses
  • 1 Tbsp. butter (or olive oil)
  • Salt & pepper

Instructions

  1. Preheat oven to 375 F
  2. Line a large baking sheet with parchment paper and brush with oil.
  3. Lay squash wedges cut side down and brush the top side with olive oil.
  4. Season with salt & pepper
  5. Roast for about 25 minutes, flipping half way through (time will vary so keep checking)
  6. While squash wedges are roasting, combine molasses and cider in a small saucepan.
  7. Bring to a simmer , remove from heat and stir in butter (or oil).
  8. When squash are done, stand them up on their skin edge and drizzle with molasses-cider glaze.
  9. Plate and pass the leftover glaze for anyone who wants a little extra.

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roasted squash with molasses on a white plate

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