Cider-glazed Squash

Food Service Version

Yield
100 1/2 cup servings

Ingredients
2 ½ gallons apple cider
1 cup apple cider vinegar
1 ½ cups brown sugar
28 lbs winter squash
⅛ cup salt
2 Tbsp pepper
¾ cup vegetable oil

Directions

1. In a large pot, bring the apple cider, vinegar, and brown sugar to a boil. Reduce the heat and simmer the liquid until it thickens to a maple syrup-like consistency.
2. Peel squash and cut into ¾-inch cubes. Mix squash with the salt, pepper, and oil.
3. Divide the squash among four sheet pans and roast at 400 degrees until lightly caramelized, about 15 minutes.
4. Toss squash with the syrup and return to the oven for about 5 minutes, or until browned evenly.

Home Version

Yield
5 servings

Ingredients
2 cups apple cider
½ Tbsp apple cider vinegar
1 ½ Tbsp brown sugar
1.5 lb winter squash
⅓ tsp salt
⅛ tsp pepper
2 tsp vegetable oil

Directions

1. In a large pot, bring the apple cider, vinegar, and brown sugar to a boil. Reduce the heat and simmer the liquid until it thickens to a maple syrup-like consistency.
2. Peel squash and cut into ¾-inch cubes. Mix squash with the salt, pepper, and oil.
3. Divide the squash among four sheet pans and roast at 400 degrees until lightly caramelized, about 15 minutes.
4. Toss squash with the syrup and return to the oven for about 5 minutes, or until browned evenly.

 
Source: Project Bread