Sweet Dumpling Squash with Cider-Shallot Sauce

By Chef Crystal Baldwin, Market District — Village Square | Yield: 6 Servings
By / Photography By Michael Fornataro | November 06, 2015

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Stir in apple cider, cranberries, and rosemary. Cook until most of the liquid evaporates, approximately 6-8 minutes.
  4. 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. 

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Ingredients

  • 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
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