Tired of holiday carb-loading? This season, trade in tradition for lighter, brighter, and more daring side dishes
- 3 pounds sweet dumpling squash (or another hard winter squash), cut into 2-inch-thick wedges
- 2 tablespoons canola oil, divided
- Freshly ground pepper, to taste
- 2 cups shallots, thinly sliced
- ½ teaspoon salt
- 1½ cups apple cider
- ¼ cup dried cranberries
- ½ teaspoon rosemary
- Preheat oven to 425°F. Place squash on prepared baking sheet. Drizzle with 1 tablespoon oil, and season with pepper to taste. Bake for 20 minutes, or until squash is tender and browned.
- In a large skillet over medium heat, add the remaining 1 tablespoon oil. Add shallots and salt. Cook for approximately 5 minutes, stirring often, until shallots are softened and beginning to brown.
- Stir in apple cider, cranberries, and rosemary. Cook until most of the liquid evaporates, approximately 6-8 minutes.
- Arrange squash and shallot sauce on a serving platter, adding extra cranberries if desired.
Market District — Village Square, 7000 Oxford Drive, Bethel Park. 412.831.1480.