By: EatingWell

Servings: 6

Yield: 6 servings

Total Time: 1 hour

Prep Time: 40 minutes

To Make Ahead: Prepare the sauce (Step 4); cover and refrigerate for up to 1 day. Reheat just before serving.

Recipe Description:

A richly flavored caramelized shallot-cider sauce turns baked butternut
squash rounds into a beautiful starter or side dish for a fall party.

Recipe Ingredients:

1. 1 3-pound butternut squash, with a 6-inch-long neck (see Shopping Tip)
2. 2 tablespoons canola oil
3. 2 cups thinly sliced shallots (8-10 medium)
4. 1 teaspoon light brown sugar
5. 1/2 teaspoon salt
6. 1 cup cup apple cider
7. 1 tablespoon cider vinegar
8. 1/2 cup chopped walnuts, toasted (see Tip)

Recipe Steps:

1. Preheat oven to 350°F. Coat a large baking sheet with cooking spray.
2. Cut off the neck of the squash and peel it. Slice into twelve
   1/2-inch-thick rounds; remove any stray fibrous threads or seeds in the
   centers. (Reserve the rest of the squash for another use, such as
   squash puree). Place the squash rounds on the prepared baking sheet.
   Cover with foil.
3. Bake for 20 minutes. Remove the foil and continue baking until the squash is tender, about 20 minutes more.
4. Meanwhile, heat oil in a large skillet over medium heat. Add shallots, brown sugar
   and salt and reduce heat to medium-low; cook, stirring often, until the
   shallots are softened and beginning to brown, about 5 minutes. Stir in
   cider and vinegar and cook until most of the liquid is evaporated, 6 to
   8 minutes.
5. To serve, place 1 squash round on a small plate
   and top with about 2 1/2 tablespoons shallot sauce. Place a second
   round on top and finish with another 2 1/2 tablespoons of sauce and a
   sprinkling of walnuts. Repeat with the remaining squash, shallot sauce
   and walnuts.

Recipe Tips & Notes:

1. Shopping Tip: Look for a squash with a long slender neck like a goose—at least 6 inches long and about 3 inches wide.
2. Tip: To toast chopped walnuts, heat a small dry skillet over medium-low
   heat. Add nuts and cook, stirring, until lightly browned and fragrant,
   2 to 3 minutes.

Recipe Nutrition:

Per serving:
203 calories; 11 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0
mg cholesterol; 25 g carbohydrates; 4 g protein; 2 g fiber; 203 mg
sodium; 536 mg potassium

Nutrtion Bonus: Vitamin C (25% daily value), Vitamin A (20% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 2 fat