Roasted Squash with Salted Pepita Granola and Spiced Apple Cider Reduction
Lets just cut to the chase... this recipe is the bee's knees. Yea, I said it. Bee's freakin knees. I don't always think everything needs a fancy introduction. I think this recipe speaks for it's self. I know everyone is getting their Thanksgiving recipes in order for the up coming holiday, make sure you write down Roasted Squash with Salted Pepita Granola and Apple Cider Reduction.
The squash is a sheet pan wonder, the granola is quick and stove-top, and the sauce is boiled to the sticky syrupy perfection.Sweet and salty, soft and crunchy, sticky crave-able squash. You will love this connection between savory and sweet like the classic thanksgiving sweet potato side topped with gooey overly sweet marshmallow topping but minus the empty calories.
This recipe works for any squash you can get your hands on; Delicata, acorn, butternut, pumpkin, etc. You'll just need to cut it into large wedges of equal size. Although I like to serve with the skin on to hold the squash together, it can be eaten or cut off.
Foraging Real Tip: try to buy farm fresh local squash straight from the source if possible. A lot of grocery store squashes are covered with a "food safe" wax to prolong shelf life. yes... wax. To check for this ridiculous wax scrape the squash's skin with a sharp pairing knife as if you were shaving. If you see white crumbles, that's the wax.
My suggestion is;
1. Peel the squash before cooking or
2. Submerge the whole squash in a solution of equal parts vinegar and water for about 2 minutes. Then rub the wax off with a rough cloth and rinse with hot water. Repeat the process if needed.
Best part about using acorn squash is you can follow the lines of the squash to slice perfect wedges!
Salted Pepita Granola is going to be your new favorite 2 minute recipe. Not only is it great to give this squash dish yummy salted crunch but it keeps for weeks as a quick salad topper or breakfast enhancer.
Roasted Squash with Salted Pepita Granola and Spiced Apple Cider Reduction
YIELD
4-6 servings
INGREDIENTS
Sauce
2 Cups spiced apple cider
Squash
1 large acorn squash (or delicata, butternut, pumpkin, etc. Cut into wedges)
1 Tbsp melted Ghee (or olive oil)
Salt and cracked black pepper to taste
Granola
1/2 cup rolled oats
1/2 cup pepitas
1 Tbsp flax seed (optional)
1/4 tsp salt
1/2 tsp melted ghee (or neutral flavored oil)
2 Tbsp honey
INSTRUCTIONS
Bring 2 cups of apple cider to a rolling boil in a large sauce pot. Boil until reduced to 1/2 cup and syrupy in texture. Set aside in a small jar to cool. (takes about 20-25 minutes)
Preheat the oven to 400F (use convection if you have that option)
Toss squash wedges with ghee, salt and pepper on a baking sheet. Roast squash for 10-12 minutes turning over half way through the cook time.
While the sauce is reduction and squash is baking, heat a large nonstick skillet over medium heat. Toast oats and pepitas in the dry pan, swirling or stirring often for even cooking for 7-8 minutes (do not rush this process, avoid burning)
Once slightly golden brown and fragrant turn the heat off and stir in flax seed, ghee and honey. Once fully combined and bubbly pour the mixture onto a sheet tray lined with parchment (or a silicone mat) and let cool.
To serve: lay warm squash wedges on a dish, sprinkle with granola, and drizzle with apple cider reduction.
NOTES
Feel free to scale up the recipe as needed to make more servings. The sauce and granola makes plenty of extra. Just roast more squash.
Happy Thanksgiving!
