Cider-Roasted Squash

This is a recipe I found years ago in a magazine. It is a quintessentially fall dish, and you will not believe how good it smells while baking!

8 cups peeled, seeded winter squash, cut into 1" cubes (I use butternut)
1 medium onion, cut in wedges
1/4 cup apple cider
2 Tbsp EVOO
1 Tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg or ginger

In a greased 3 qt baking dish, combine squash and onion. Combine remaining ingredients and pour over veggies, tossing to coat. Bake uncovered at 450°F for 35 minutes or until tender, stirring twice. Makes 8 servings.

{Winter squash can be difficult to peel. That’s one of the reasons I like to use butternut, as it has a smooth surface, and not ridged like some others. I use a vegetable peeler and have to make 2-3 passes to get down to the flesh. Also, some stores sell squash already peeled and cubed in the produce section.}