Roasted Squash With Balsamic Sauce and Apples

Ingredients for Roasted Squash With Balsamic Sauce and Apples

• 2 large butternut squash (about 1.8kg ), halved, and seeds and membranes removed

• 1 piece ginger (about 1 inch), peeled and finely chopped

• 240ml balsamic vinegar

• 2 tablespoons brown sugar

• Vegetable oil cooking spray

• 2 Gala or Golden Delicious apples, cored and thinly sliced

• 60ml dried cherries, chopped

How to make Roasted Squash With Balsamic Sauce and Apples

Heat oven to 204°C. Slice a small piece off the skin side of each squash half, so halves sit flat. Microwave on high in a covered bowl until flesh begins to soften, 2 minutes. Gently simmer ginger, vinegar and sugar in a small saucepan over medium-low heat until liquid decreases by 1/3, 8 to 10 minutes. Remove from heat and set aside. Line 2 large baking sheets with foil and coat with cooking spray. Place squash halves skin side down on baking sheets. Arrange apple slices in cavity of each half. Bake until apples soften, 25 minutes. Remove squash from oven, drizzle with balsamic sauce, return to oven and bake until apples brown, 5 to 6 minutes. Cut each squash half into quarters and transfer to a serving platter with any extra juices. Sprinkle with cherries and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.